Green Salad with Egg and Anchovy Dressing Recipe
Often, the dressing plays a secondary role in salads, in this case, a bright, spicy dressing makes the dish balanced and emphasizes the taste qualities of the ingredients. This dressing can be used as a pate for fresh crusty bread, and as a sauce for a cheese plate or sliced fresh vegetables.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Cook the eggs, cool, peel and cut into four pieces. Pepper burn on an open flame and wrap in foil and leave for 5-10 minutes.
  2. Remove the skin from the pepper with your hands or paper kitchen towels. Cut the pepper, remove the seeds and cut into thin strips.
  3. For the dressing, grind the anchovies, tomatoes and garlic in a mortar until almost puree-like. You can also use the processor, but for some reason it turns out to be tastier in a mortar.
  4. Add the parsley, capers, lemon juice and zest, and rub lightly with the rest of the ingredients. Stir in the olive oil. You do not need to salt the dressing, you can add a little black or hot pepper – for an amateur.
  5. Make a salad: put green leaves, pepper strips and egg pieces on a plate, pour a small amount of dressing, and serve the rest of the dressing to the table.
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