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    Plump Raisin & Caper Anchovy Dressing

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    Pixicook editorial team

    A tangy and savory dressing made with plumped raisins, capers, anchovies, garlic, and parsley, perfect for salads, roasted vegetables, or as a marinade.

    Ingredients for Plump Raisin & Caper Anchovy Dressing

    units in
    USchevron
    units in
    USchevron
    serves
    0.75 peoplechevron
    serves
    0.75 peoplechevron

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Balsamic vinegar

    teaspoons

    Substitute chevron-down

    Golden Raisins

    cups

    Substitute chevron-down

    Garlic Clove, peeled

    each

    Substitute chevron-down

    Capers, rinsed and drained

    tablespoons

    Substitute chevron-down

    Anchovy Fillets, drained

    0 oz

    Substitute chevron-down

    Flat-leaf Parsley Leaves, lightly packed

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    How to Make Plump Raisin & Caper Anchovy Dressing

    1. Plump the Raisins

    In a small bowl, combine the balsamic vinegar and golden raisins. Let the raisins soak in the vinegar for about 30 minutes until they plump up.

    2. Prepare Garlic

    Peel the garlic cloves and place them in a food processor. Mince the garlic until it is finely chopped.

    3. Make Capers and Anchovy Paste

    Add the rinsed and drained capers along with the drained anchovy fillets to the food processor. Process these ingredients together until they form a coarse paste.

    4. Blend Ingredients

    Once the raisins are ready, add them along with the soaking vinegar to the food processor. Add the flat-leaf parsley leaves as well. Process everything together until the mixture is well-blended and the parsley is finely chopped.

    5. Emulsify with Olive Oil

    Transfer the mixture to a bowl and slowly whisk in the extra-virgin olive oil until the dressing is emulsified.

    6. Season with Salt

    Taste the dressing and season with kosher salt as needed. If you prefer a thinner consistency, you can add a bit more olive oil.

    Pitfalls and tips

    Balancing Flavors

    Taste as you go and adjust sweetness with sugar or honey, or acidity with vinegar or lemon juice to balance the strong flavors of anchovies and capers.

    Quality Ingredients

    Opt for high-quality anchovies preserved in olive oil, plump golden raisins for color and tart flavor, and small nonpareil capers for tenderness and flavor.

    Plumping Raisins

    Soak raisins in warm water or white wine, sherry, or vinegar to soften and infuse them with flavor, then drain well before use.

    Resting Time

    Allow the dressing to sit before serving to let flavors meld, about 30 minutes at room temperature or longer in the refrigerator.

    Texture

    For a chunkier dressing, chop by hand and mix gently. For a smoother dressing, use a food processor but avoid over-processing.


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