SUMMER ANCHOVY SALAD
Provided by Bon Appétit Test Kitchen
Categories Tomato Quick & Easy Summer Healthy Anchovy Bon Appétit
Number Of Ingredients 7
Steps:
- Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.
SUMMER VEGETABLE SALAD
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Provided by David Tanis
Categories brunch, lunch, beans, salads and dressings, vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
- Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
- Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
- On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
- To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
- Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
- Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams
TOMATO SALAD WITH ANCHOVY TOASTS
Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.
Provided by David Tanis
Categories lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
- Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
- Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams
SUMMER SALAD WITH ANCHOVY DRESSING
A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
GREEK SALAD WITH ANCHOVIES FOR TWO
Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad-tomato, cucumber, feta, olives and lemony vinaigrette-pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
- Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
- Divide the salad between 2 plates and top with anchovies.
- Can be eaten with warm pita breads, if desired.
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10 BEST ANCHOVY RECIPES - THE SPRUCE EATS
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Estimated Reading Time 4 mins
- Provençal Pissaladière. This savory Provençal onion tart gets layered with anchovies, olives, and herbs for a delicious light lunch or snack that shows up as a fast food item all across France and even further afield.
- Classic Caesar. You'll never go back to bottled Caesar salad again once you try this homemade version. Fresh Parmesan, lots of garlic, egg yolks, and anchovies all give it that signature rich and creamy texture and aromatic, zesty flavor.
- Fried Fresh Anchovies. If you find fresh anchovies at your local seafood counter, try frying them up in this simple and delicious presentation. For this recipe, make sure the anchovies are especially small, no bigger than your pinkie finger.
- Anchovies Marinated in Vinegar (Boquerones en Vinagre) In Spain, these vinegar-marinated fresh anchovies often appear on tapas menus, sometimes over potato chips or alongside olives.
- Anchovy Butter. Anchovy butter has an assertive flavor that tastes great atop steak, chicken, or salmon, and it could hardly get easier to make. Simply combine chopped, mashed anchovy fillets (anchovy paste will also work) and softened butter, roll up, and chill.
- Simple Anchovy Sauce. This simple anchovy sauce will level up all manner of foods like pasta and salads but also works as a spread of its own atop some crusty bread.
- Pasta alla Puttanesca. With an assertive, slightly spicy sauce made of tomatoes, olives, capers, and anchovies, this classic Italian pasta dish will have guests licking the bowl.
- Traditional Nicoise Salad. Canned tuna, green beans, potatoes, hard-boiled egg, and olives are all nestled atop a bed of greens in this traditional French salad.
- Veal in Tuna-Caper Sauce. Salty anchovies and capers, fresh lemon juice, and vinegar combine for a luscious sauce that gives this showstopper of a veal dish its signature flavor.
- Korean Anchovies (Myulchi Bokum) A typical side dish or appetizer served in Korea, these dried anchovies come out deliciously complex with a little umami, a little spice, and a little sweetness.
SUMMER VEGETABLE AND POTATO SALAD WITH ANCHOVY …
From foodandwine.com
5/5 Category Vegetable SaladServings 4Total Time 40 mins
- In a saucepan of boiling salted water, cook the yellow beans until just tender, 3 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool. Add the green beans to the boiling water and cook until just tender, 2 minutes. Using the slotted spoon, add the green beans to the baking sheet. Let cool, then pat dry.
- Add the garlic, bay leaves, thyme, rosemary and peppercorns to the boiling water. Add the potatoes and simmer over moderately high heat until tender, about 20 minutes. Drain the potatoes, reserving the garlic cloves. Discard the seasonings.
- Meanwhile, in a small bowl, soak the anchovies in the milk for 10 minutes. Drain the anchovies, then coarsely chop them and transfer to a blender. Add the olive oil and the reserved garlic and puree. With the machine on, slowly add the vinegar. Scrape the dressing into a bowl, season with salt and pepper and stir in the parsley and marjoram.
- Slice the boiled potatoes 1/4 inch thick and put them in a large bowl. Add half of the anchovy dressing and toss gently. Add the yellow and green beans, the cherry tomatoes and the remaining dressing, toss gently and serve.
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- Big Flavor Broccoli. Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
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- Jammy Eggs with Smoked Paprika Aioli. This irresistible appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Get This Recipe.
- Marinated Anchovies With Bread and Butter. For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. (Here's a guide to our favorite anchovy brands.)
- Anchovy Pasta With Garlic Breadcrumbs. Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.
- Pantry Pasta Puttanesca. Keep anchovies, capers, olives, canned tomatoes, and canned tuna on hand and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
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