Summer Anchovy Salad Recipes

SUMMER VEGETABLE SALAD

Summer Vegetable Salad image

This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.

Provided by David Tanis

Categories brunch, lunch, beans, salads and dressings, vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 cups fresh coco, cranberry beans or other fresh shelling beans, from about 2 pounds in the pod
Extra-virgin olive oil
Kosher salt and black pepper
1 sprig thyme or rosemary, or 1 bay leaf
1 pound Romano beans (sometimes called flat beans or runner beans), topped and tailed
2 medium eggplants (about 1 pound), peeled, if desired
1 1/2 pounds medium and cherry tomatoes, preferably of different colors, quartered, cut into wedges, or halved, as necessary
Anchovy fillets or anchovy vinaigrette, optional (see note)
Basil leaves, for garnish

Steps:

Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams

SUMMER SALAD WITH ANCHOVY DRESSING

Summer salad with anchovy dressing image

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9

Ingredients

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

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.

Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

ANCHOVY SALAD DRESSING

Anchovy Salad Dressing image

This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.

Provided by Geema

Categories Salad Dressings

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

Steps:

Combine all ingredients in a covered jar and shake well.
Chill in refrigerator.
Before serving, shake thoroughly.

Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4

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