Healthy Anchovy Recipes

Green Goddess dip is perfect for raw veggies like cukes, celery, carrots, radishes, and more, and this dip is packed with fresh herbs like tarragon and parsley.

This healthy cauliflower side dish recipe features assertive flavors that Italians covet: garlic, anchovies, olives, capers, plus a splash of good wine vinegar.

Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon and capers is perfection with roasted meats.

Socca (pronounced SO-kah) is a thin chickpea crêpe popular in Italian and French towns along the Ligurian Sea (it's called farinata in Italy). In this healthy recipe, the socca is like a cross between a pissalidière and a gluten-free, anchovy-topped pizza.

This steak salad recipe is tasty and easy to make. Flat-iron steak is quite tender; cook this lean cut of steak to medium-rare for the best flavor.

In this broccoli rabe salad recipe, the dressing is massaged into the leaves and florets, virtually eliminating its bitter undertones.

Not to be confused with Mexican salsa, this traditional Italian sauce is full of fresh herbs, capers, lemon, garlic and anchovy. It's delicious on all kinds of grilled, pan-seared or roasted meats, fish and vegetables. We blanch the garlic in this version to give the sauce a more subtle flavor, so it's not overpowering.

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Caesar salad, croutons and all, meets sautéed Swiss chard in this healthy side dish recipe. Serve along with roasted or baked chicken or fish for a healthy weeknight dinner.

Try this fresh approach to tartar sauce as an accompaniment for any fish or combine it with chunk light tuna as the base of a tuna salad.

You'll never think of “steak and potatoes” the same way once you taste them drizzled with this smoky, full-flavored anchovy-caper vinaigrette. Serve with steamed green beans.

Lower in fat and higher in flavor than the bottled kind, this tartar sauce is well worth the 10 minutes it takes to make.

Eating a tomato sandwich with juice and mayo gushing down your pinkies is a rite of passage in North Carolina. Typically, Duke's mayo, tomatoes and salt are the only ingredients, but this healthy tomato sandwich recipe goes above and beyond with extra layers of veggies and herbs. Opt for yolks from pasteurized-in-the-shell eggs for the mayo if you like.

In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.

Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.

Lamb chops are a fantastic option for this quick dinner recipe because they cook quickly and taste so good. Look for racks with about 8 chops each that have been frenched, which means the meat has been cut away from the tips, exposing the bone. Your butcher will do this for you if you ask.

Loosely translated as “mozzarella in a carriage,” Mozzarella en Carrozza is a fried mozzarella sandwich with a pungent anchovy-butter sauce. For this healthier rendition, we brown one side on the stovetop and finish the sandwich in a hot oven. The result: a crisp “carriage” and creamy, savory mozzarella filling. Enjoy with a glass of dry Italian white wine.

Anchovies--you either love them or hate them. If you fall into the former camp you'll be fighting for the little fillets on this salad. If not, leave them off and you still get a lovely oregano-flecked sliced tomato salad--the essence of summer.

Radicchio mellows from bitter to sweet when grilled in this healthy pesto recipe. Try it spooned over grilled chicken or steak, or stirred into your favorite pasta.

Here's a simple green side salad recipe that matches bitter greens like escarole and radicchio with a pungent anchovy dressing. You could also use frisée, arugula or even mesclun greens. It's great with pizza or as a light side salad.

Capers, olives and anchovy add rich flavor to this traditional Italian pasta dish. Make it a meal: Serve with chopped romaine salad.

Roasted cauliflower, potatoes and artichokes get a quick marinade in the garlicky dressing while hot to add extra flavor in this healthy salad recipe. Don't skip the breadcrumbs--they're the secret to making this salad special.

Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or roasted meat or poultry.

In the Provencal dialect, “pan bagna” means “moist bread.” In this lightened version of the classic Mediterranean sandwich, a filling of hard-boiled eggs is seasoned with pungent black olives, mustard and a subtle hint of anchovy. For a truly great sandwich, use the best-quality bread you can find.