Green Salad with Egg and Anchovy Dressing Recipe
Often the dressing plays a secondary role in salads, in the same case, a bright, spicy dressing makes the dish balanced and emphasizes the taste of the ingredients. This dressing can be used as a pate for fresh crunchy bread, as well as as a sauce for a cheese plate or sliced fresh vegetables.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Boil the eggs, cool, peel and cut into four parts. Fry the pepper on an open fire, wrap in foil and leave for 5-10 minutes.
  2. Peel the peppers with your hands or paper kitchen towels. Chop the pepper, remove the seeds and cut into thin strips.
  3. For dressing, grind anchovies, tomatoes and garlic in a mortar almost to a puree-like state. You can use a combine harvester, but it turns out somehow tastier in a mortar.
  4. Add the parsley, capers, lemon juice and zest and rub lightly with the remaining ingredients. Add olive oil. It is not necessary to salt the dressing, you can add a little black or hot pepper – for an amateur.
  5. Prepare the salad: put the green leaves, pepper strips and egg slices on a plate, pour a small amount of dressing, serve the rest of the dressing to the table.
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