ANCHOVIES

Yuck!  I personally can’t stand anchovies, but my husband LOVES them.

Taste:  Salty

An anchovy is a small oily fish that is abundant in the Pacific.  Anchovies usually travel in schools, making it easier for fishermen to catch large amounts of their population. However, this has led to numerous manufacturers to overfish, eventually endangering the stability of its population around the world.

Ancient Romans used Anchovies to make “garum,” a type of fermented dish made up of anchovies, brine, fish innards and aromatic fresh herbs. This was usually used as a condiment or as an addition to different dishes and meals.  Anchovies were also eaten raw so as to trigger an aphrodisiac effect.

Anchovies contain a good amount of Omega-3 Fatty Acids and offer other health benefits such as:  minimizing the effects of cardiovascular disease, promoting skeletal health, assisting in tissue and cell repair and assists in weight loss.

OK, none of that makes me want to start eating them; I will find alternatives thank you!

Caesar Dressing

• 6 anchovy fillets packed in oil, drained
• 1 small garlic clove
• Kosher salt
• 2 large egg yolks
• 2 tablespoons fresh lemon juice, plus more
• ¾ teaspoon Dijon mustard
• 2 tablespoons olive oil
• ½ cup vegetable oil
• 3 tablespoons finely grated Parmesan
• Freshly ground black pepper
  Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.