- 4 tablespoons FINELY CHOPPED ROSEMARY
- 7-8 tablespoons ANCHOVY ESSENCE - BOTTLED
- 300ml OLIVE OIL
- 100ml LEMON JUICE - FRESH
Anchovy, lemon and Rosemary dressing
Ricardo Soares
30th January 2011
Anchovy, lemon and Rosemary dressing
PLACE THE FIRST 3 INGREDIENTS INTO A LIQUIDIZER, LIQUIDIZE AND EMULSIFY BEFORE ADDING THE LEMON JUIC
Ingredients
Method
PLACE THE FIRST 3 INGREDIENTS INTO A LIQUIDIZER, LIQUIDIZE AND EMULSIFY BEFORE ADDING THE LEMON JUICE, LIQUIDIZE TO A SMOOTH DRESSING - POOR INTO A CLEAN CONTAINER - DATE/LABEL AND REFIRGERATE UNTIL REQUIRED.
SERVE AT ROOM TEMP - RE-EMULSIFY TO SERVE AS A DRESSING FOR SALADS AND FISH
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
