Anchovy Salad

Ingredients

• 1 pound salted anchovies
• 1 pickled beet, diced
• 1 onion, chopped fine
• 1 tablespoon capers
• 1/2 green pepper, chopped fine
• 2 hard-boiled eggs, chopped
• 1 cup Italian olive oil
• 1/4 teaspoon sugar
• 1/2 cup red wine vinegar
• Pepper, freshly ground
• 3 hard-boiled eggs, quartered
• 1 tablespoon capers
• Lettuce leaves
• 1 green pepper, chopped fine
• 1 onion, chopped fine
• 2 pickled beets, diced

Method

1. 1

   Soak the salted anchovies overnight, rub off skin, remove bones by stripping each anchovy carefully down the center.

2. 2

   Dry and place in salad bowl.

3. 3

   Add all other salad ingredients.

4. 4

   Beat together the olive oil, vinegar, sugar, and pepper to taste.

5. 5

   Pour the dressing over the anchovies and let stand for 30 minutes, turning to ensure each anchovy absorbs the dressing.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 6. The excerpt below is the record exactly as published.

ANCHOVY SALAD THE SALAD i pound salted anchovies 1 pickled beet, diced 1 onion, chopped fine 1 tablespoon capers Vi green pepper, chopped fine 2 hard-boiled eggs, chopped THE DRESSING i cup Italian olive oil XA teaspoon sugar % cup red wine vinegar Pepper, freshly ground THE GARNISH 3 hard-boiled eggs, quartered 1 tablespoon capers Lettuce leaves 1 green pepper, chopped fine Water cress 1 onion, chopped fine 2 pickled beets, diced

Cook this with the app: pantry check, scaling, and the assistant.