Anchovy Salad

Ingredients

• eighteen bottled anchovies
• a small head of lettuce
• two tablespoonfuls of Tartare sauce
• two hard-boiled eggs
• twelve capers
• six stoned olives
• a small, cooked, sliced beet-root
• half a pinch of pepper
• one tablespoonful of vinegar

Method

1. 1

   Soak anchovies in cold water for two hours, drain, and remove bones.

2. 2

   Clean and cut lettuce into pieces, place in a salad-bowl, and cover with Tartare sauce.

3. 3

   Decorate with anchovies, eggs, capers, olives, and beet-root.

4. 4

   Season with pepper and vinegar.

5. 5

   Mix well before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 253. The excerpt below is the record exactly as published.

Anchovy Salad. — Have eighteen bottled anchovies (or the same quantity of Norwegian anchovies if possible), soak them in cold water for two hours, so they are thoroughly unsalted, then drain them in a cloth, and remove the bones. Clean and pare a small head of lettuce, cut it into small pieces, and put it in a salad-bowl, covering it with two tablespoon- fuls of Tartare sauce (No. 207). Decorate with the anchovies, two hard- boiled eggs cut in quarters, twelve capers, six stoned olives, and a small, cooked, sliced beet-root ; season with half a pinch of pepper and one tablespoonful of vinegar

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