A tangy and savory dressing made with plumped raisins, capers, anchovies, garlic, and parsley, perfect for salads, roasted vegetables, or as a marinade.
60 minutes
A tangy and savory dressing made with plumped raisins, capers, anchovies, garlic, and parsley, perfect for salads, roasted vegetables, or as a marinade.
tablespoons
teaspoons
Golden Raisins
cups
Garlic Clove, peeled
each
Capers, rinsed and drained
tablespoons
Anchovy Fillets, drained
0 oz
Flat-leaf Parsley Leaves, lightly packed
cups
to taste
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.
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.
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.
Soak raisins in warm water or white wine, sherry, or vinegar to soften and infuse them with flavor, then drain well before use.
Allow the dressing to sit before serving to let flavors meld, about 30 minutes at room temperature or longer in the refrigerator.
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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