Cookbook Profile

Anchovy-Garlic Dressing

Makes 1-1/2 cups


This is Commander's version of Caesar dressing, something like Caesar but more garlicky We love it.—not only as a salad dressing but as a vegetable dip and on Po' Boys.


2 tablespoons packed anchovy fillets (about 12)
12 cloves garlic, peeled
1 medium egg (optional)
1/4 medium onion, coarsely chopped
1/2 cup grated Parmesan cheese
1-1/2 teaspoons coarsely ground black pepper
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons olive oil
Kosher salt and additional freshly ground pepper to taste


Place the anchovies, garlic, egg, onion, cheese, pepper, and vinegar in the work bowl of a food processor. Run the machine and slowly drizzle in the olive oil until all ingredients are fully blended. Taste the dressing, and adjust salt and pepper, if necessary.


Chef Jamie's Tips

This is a very pungent dressing. Personally I like even more anchovy but try it this way and add more or less as you prefer.

Buy the Book!


Commander's Kitchen:
Take Home the True Tastes of New Orleans
with 150 Recipes from Commander's Palace Restaurant

By Ti Adelaide Martin and Jamie Shannon
Broadway Books, October 2000
Hardback, $35.00
ISBN: 0-7679-0290-4
Recipe reprinted by permission.


Commander's Kitchen



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This page created December 2000