Anchovy Salad Recipe
Ingredients
| Four 2 oz. cans anchovies | ||
| Tomatoes | 3 Large | |
| Green peppers | 3 To taste | |
| Sweet red pepper | 1 To taste | |
| 12 scallions OR shallots | ||
| Ripe olives | 18 | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Romaine lettuce | 3 Quart, mixed | |
Directions
Drain oil from cans of anchovies into large wooden salad bowl.
Separate anchovy fillets, cut in large pieces and add to salad bowl.
Peel and seed tomatoes and cut into thin strips.
Seed peppers and cut into thin strips.
Slice scallions or shallots thinly, and cut ripe olives from stones into thin crescent-shaped pieces.
Add vegetables and olives to salad bowl.
Pour olive oil and vinegar over mixture in bowl, and sprinkle generously with freshly-ground pepper.
Toss together lightly and put in refrigerator for 1 hour.
Add a variety of greens torn into bite-sized pieces at serving time.
Add just enough to take up the oil in the bowl.
Toss lightly and serve immediately.
Separate anchovy fillets, cut in large pieces and add to salad bowl.
Peel and seed tomatoes and cut into thin strips.
Seed peppers and cut into thin strips.
Slice scallions or shallots thinly, and cut ripe olives from stones into thin crescent-shaped pieces.
Add vegetables and olives to salad bowl.
Pour olive oil and vinegar over mixture in bowl, and sprinkle generously with freshly-ground pepper.
Toss together lightly and put in refrigerator for 1 hour.
Add a variety of greens torn into bite-sized pieces at serving time.
Add just enough to take up the oil in the bowl.
Toss lightly and serve immediately.
Chef
