Anchovy Salad

I love good salads they can make a perfect summer lunch and even in Autumn I still like to have one for dinner. Especially when it’s got one of my favourite ingredients, Anchovies. A little salty, a little oily these little gems pack so much flavour. They are not for everyone but I find them delicious. I love Anchovies in salads & pasta, on pizza or or even straight from the can.

I found this recipe on Rick Steins Spain and its a great way to show them of those wonderful litttle fish. Just a few simple ingredients and a light dressing.

Preparation time, 10-15mins
Cooking time, 15 mins

    Ingredients

for 2 people

For the Salad

2 Slices of Brown Bread for Croutons
1tbsp Olive Oil
1 Lettuce or enough salad leafs for two
4 Large Eggs
60g (drained weight) of Anchovies in Olive Oil

For the dressing

1 Clove of Garlic
1 Large egg yolk
1 tbsp Dijon Mustard
2tsp Lemon Juice
1/2tsp Caster Sugar
150ml Olive Oil
Salt & Pepper to taste

    Recipe

Begin by making the croutons. Heat your oven to 180c/350f/Gas 4. Cut of the crusts and discard. Cut the slices into 1 inch cubes, I like chunky croutons. Toss them in 1tbsp Olive Oil and place on a baking tray in the oven for 10-15 mins.

Next pop the eggs on to boil. I like the yolks soft so boil them for 3-4 mins depending on there size. Tear and wash the Lettuce

Whilst the eggs and croutons are cooking make the dressing. Begin by crushing the Garlic and smear it around a mixing bowl to flavour. Add the Egg yolk, Mustard, Lemon juice and oil. Whisk. Add the Caster Sugar and season. Whisk to an emulsion, it should have a glossy sheen.

Assemble the salad in a large shallow bowl. Toss the lettuce and Croutons in the bowl. Peal the shells of the Eggs and quarter them. Place yolk side up. Arrange the Anchovy fillets over each of the Egg quarters. Drizzle with some of the dressing and serve. It goes well with a chilled glass of White Wine, Chablis or Muscadet.

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