|
Anchovy
Salad with Basil and Garlic
 Marinated
anchovies Mediterranean style - if you haven't tried them
yet pop down to you your local fishmonger and ask for a
handful. Perfect seafood tapas and also great for salads.
They are easy to prep, full of flavour and by letting the
vinegar do the work they marinade ready for a delicious
addition to any slice of bread with olive oil for a simple
taster; here we have a fresh anchovy salad with a good hint
of garlic and fresh basil.
You
will need:
3
Garlic cloves (crushed)
8 Vine cherry tomatoes (halved)
6 Basil leaves
16 Anchovy fillets
1 Tablespoon Sherry / Balsamic vinegar
8 Baby lettuce leaves
Extra virgin olive oil
Method
Marinating
Fresh Anchovies:
Place
the anchovy fillets into a shallow dish and cover with
wine or sherry vinegar. Leave for one to two hours while
the vinegar 'cooks' the anchovies - they will turn white
when they have been marinating long enough.
For
the Salad:
-
Crush the garlic and gently fry in olive oil for 2 - 3
minutes.
-
Add vinegar and mix well - leave aside to cool.
-
Arrange the lettuce leaves and place 2 halves of cherry
tomato inside each leaf.
-
Tear up the basil leaves and sprinkle generously over
the salad.
-
Place one anchovy fillet over the top of each parcel and
drizzle generously with garlic, oil and sherry vinegar
infusion.
Tip:
Fruity
white Rioja goes well and also manzanilla for an early
lunch.
Makes
8 tapas
| |
| Discover
Spanish Ceramics |
|
|
