Close this search box.
Green Salad with Anchovy-Garlic Cream

Green Salad with Anchovy-Garlic Cream

Renée Robinson

You’ve Gotta Make This. Trust Me.

I’ve been making this salad for years. Every time I make it my son will remind me this is his very favorite green salad. For good reason. It’s unlike any other salad I make and I’ve never eaten anything else to which I could compare it. It’s unique. 

Heavy cream is heated with minced anchovies, garlic, a pinch of hot pepper flakes, and a little black pepper. After letting it steep for 10 minutes, it is left to cool and then a couple teaspoons of really good red wine vinegar is whisked in. The cream is thick and luscious at this point. 

Ingredients for Preparing Green Salad

I always use the best and freshest soft lettuce I can find when I make this salad. In this case, I used 2 heads of pretty green and purple baby lettuce. I toss the lettuce leaves with parsley leaves, spoon on the rich anchovy-garlic cream and then drizzle on about 2 tablespoons hazelnut oil *. Toasted pine nuts and snipped chives finish it off. 

FInishing Ingredients for Green Salad

There’s hardly any need to describe how this tastes. I think it is exactly as you’d imagine. There are enough anchovies so that you can definitely detect their flavor, but not enough to overpower the garlic and cream. Then the nuttiness of the hazelnut oil and the pine nuts round out all the other flavors.

I never add any other vegetables to this salad. I keep it simple with only salad greens because I think they highlight the dressing best. And I most always serve it with a simple grilled steak or lamb chop. It’s a perfect meal. 

This is one of those situations where I’ve changed the recipe so completely from its origin that it no longer resembles that recipe. But I want to acknowledge that my inspiration came from Carla Lalli Music’s original recipe.

I want to mention the vinegar I used. If you’ve never tried Banyuls vinegar, I highly recommend you do so. It’s a staple in my kitchen. It is made from sweet Banyuls wine and is mellower and a little sweeter than other red wine vinegars. This particular bottle came to me via T.J. Robinson (no relation), who owns a company called Fresh Pressed Olive Oil. His company provides fresh pressed artisanal olive oils and artisanal vinegars. The olive oils he offers change with the seasons and the same goes for the vinegars. He sent me a sampling of both and asked for my honest opinion. No strings attached. 

Well, to say I am impressed is an understatement. These are the kinds of olive oils you could easily lap up by the spoonful. The best of the best. And the same goes for the vinegars. I’ve always purchased a particular brand of Banyuls vinegar, but the one he sent me is even better. He also sent me one of my favorites – calamansi vinegar and it is also superb. I can’t rave about the quality more highly. You can check out his company at . Or click here for a direct link to the vinegars I mentioned. I’m not the only one impressed by his products. Milk Street and others have also endorsed his offerings.

Play Video

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

Green Salad with Anchovy-Garlic Cream

Recipe by Renée Robinson



Soft lettuce leaves are coated with a dressing made by steeping anchovies, garlic, and hot pepper flakes in warm heavy cream. After it's cooled, red wine vinegar is added and it is spooned on the salad. Then hazelnut oil, toasted pine nuts, and fresh chives are added to finish it off. Truly out of this world delicious.

Cook Mode

Keep the screen of your device on


  • 2/3 cup heavy cream

  • 2 medium garlic cloves, crushed

  • 6 oil packed anchovy filets, drained and minced

  • Pinch hot pepper flakes

  • Black pepper, coarsely ground

  • 2 1/2 teaspoons Banyuls vinegar or good red wine vinegar

  • Kosher Salt

  • 2 small heads of baby lettuce leaves (about 8 ounces)

  • I cup loosely packed flat leaf parsley leaves, coarsely chopped

  • Hazelnut oil * (approximately 2 tablespoons)

  • 1/3 cup toasted pine nuts

  • 2 tablespoons snipped chives


  • In a small saucepan, over medium heat, cook the cream, garlic, anchovies, pepper flakes, and plenty of black pepper. Bring to a simmer, cover the pan, and remove from the heat. Let sit for 10 minutes. Remove the lid and whisk the dressing. Let cool. Remove the garlic, whisk in the vinegar, and taste for salt and pepper. Set aside.
  • On a large platter, or individual salad plates, toss the lettuce leaves with the parsley. Spoon on the dressing, and yes, use all of it. Drizzle with 2 tablespoons hazelnut oil, sprinkle on the pine nuts, snipped chives, and a few grinds of black pepper. Serve and Enjoy!

2 Responses

  1. Can you recommend another finishing oil to use? I do not like hazelnut flavor. I love your food recommendations and learn a lot. Thank you for your wonderful sharing of varied cuisines presented so mouth watering beautiful on your blog.

    1. Hi, Colleen. I’m so happy to hear you’re enjoying my blog. Thank you so much! I’ve also used walnut oil for this salad and it’s very good, too. In a pinch you could even use a medium bodied olive oil and the salad would still be delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 512 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Facebook Comments

Facebook Activitry