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Print Recipe
Green Salad with Egg and Anchovy Dressing Recipe
Often dressing plays a secondary role in salads, in the same case, bright, spicy dressing makes the dish balanced and emphasizes the taste of the ingredients. This dressing can be used as a pate for fresh crispy bread, and as a sauce for a cheese plate or sliced fresh vegetables.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Eggs cook, cool, clean and cut into four parts. Pepper burn on an open flame and wrap in foil and leave for 5-10 minutes.
    Eggs cook, cool, clean and cut into four parts. Pepper burn on an open flame and wrap in foil and leave for 5-10 minutes.
  2. From pepper to remove the skin with your hands or paper kitchen towels. Pepper cut, remove the seeds and cut into thin strips.
    From pepper to remove the skin with your hands or paper kitchen towels. Pepper cut, remove the seeds and cut into thin strips.
  3. For the dressing, in a mortar grind the anchovies, tomatoes and garlic until almost puréed. You can use the processor, but the mortar is somehow tastier.
    For the dressing, in a mortar grind the anchovies, tomatoes and garlic until almost puréed. You can use the processor, but the mortar is somehow tastier.
  4. Add parsley, capers, lemon juice and zest, and RUB lightly with the remaining ingredients. Stir in olive oil. Salt dressing is not necessary, you can add a little black or hot pepper-an Amateur.
    Add parsley, capers, lemon juice and zest, and RUB lightly with the remaining ingredients. Stir in olive oil. Salt dressing is not necessary, you can add a little black or hot pepper-an Amateur.
  5. Make a salad: green leaves, strips of pepper and egg pieces put on a plate, pour a small amount of dressing, the rest of the dressing served to the table.
    Make a salad: green leaves, strips of pepper and egg pieces put on a plate, pour a small amount of dressing, the rest of the dressing served to the table.

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