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Cantabrian Anchovy Salad Recipe

Servings: 4

Ingredients

  • 4 little gem lettuce hearts
  • 300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
  • 12 artichoke hearts, drained well and cut into quarters
  • 12 piquillo peppers, cut into quarters
  • 32 black olives
  • small handful basil leaves, torn
  • 170g Cantabrian anchovy fillets
  • 8 quails eggs
  • Dressing:
  • 80ml (5 tbsp) olive oil
  • 20ml (4 tsp) vinegar
  • 1 clove garlic, finely grated

Preparation

  1. Hard boil the quails eggs in gently boiling water for about 3 minutes, then plunge into cool water for two minutes before peeling and halving.

Compose the salad on 4 salad plates:

  1. Start with a base of whole lettuce leaves, followed by the potatoes, artichokes, olives and basil leaves, place the egg halves, and finish with the anchovy fillets.
  2. Whisk together the dressing ingredients and drizzle over the salad.
  3. Accompany with a fresh crusty baguette or slices of toasted country bread.

Variation: Use an allioli dressing.

Option: If quails eggs not available, replace with 8 quarters of hardboiled hens eggs.

Lettuce

Potatoes

Artichoke hearts

Red chili peppers

Pitted black olives

Fresh basil

Anchovies

Quail eggs

Olive oil

Vinegar

Garlic

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