Egg Salad With Anchovies Spread Recipes

EPIC EGG SALAD

Steps:

• Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
• Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
• In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
• Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
• Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
• Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
• Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
• Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side - so simple, so delicious.

ENDIVE SALAD WITH EGG AND ANCHOVY

Steps:

• Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
• Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
• Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
• Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
• Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

SUMMER SALAD WITH ANCHOVY DRESSING

Steps:

• Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
• For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

POTATO SALAD WITH ANCHOVY & QUAIL'S EGGS

Steps:

• Bring a medium pan of water to a simmer. Lower the quail's eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
• Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail's eggs to serve.

EGG SALAD WITH ANCHOVIES SPREAD

Steps:

• Put all ingredients in a bowl and mix well.
• Chill until ready to serve on crackers.