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Anchovy Salad with Fresh Vegetables Recipe

Anchovy Salad with Fresh Vegetables Recipe

Anchovy Salad with Fresh Vegetables Recipe


Preparation time : 20 minutes

Ingredients for 4 servings

  • tomatoes, not too ripe 204/oz (600 g) about 31/2 large
  • yellow bell peppers 7 oz (200 g) about 11/2 large
  • cucumber 7 oz (200 g) about 1 small
  • red onions 51/3 oz (150 g) about 2 small
  • anchovies packed in salt, rinsed, bones removed and cut in half 11/oz (40 g)
  • black olives, preferably Ligurian 13/4 oz (50 g) about 12 large
  • basil leaves, torn into pieces 4-5
  • red wine vinegar 1 tbsp (15 ml)
  • extra-virgin olive oil, preferably Ligurian 31/2 tbsp (50 ml)
  • garlic 1 clove
  • salt to taste

Method :

  1. Rinse the anchovies and remove the bones. Clean and rinse all the vegetables. Finely slice the onion, cut the peppers into small strips, cut the cucumber into rounds and cut the tomatoes into slices or wedges.
  2. Place all the vegetables in a large salad bowl and add the olives, anchovies, basil and whole garlic clove (or thinly sliced if you prefer a more intense flavor).
  3. Season the salad with salt, oil and vinegar. Let everything marinate for about 10 minutes, then serve.

Italian dressing

The typical Italian predilection for mixed greens, salads and vegetables (raw or cooked) is unquestionable. But reading various works from the past brings another aspect to light, one that is not given enough attention. Vegetable preparation methods, various modes of consumption (even types of chewing) and traditional seasonings and dressings are all based on cultural factors. Bartolomeo Sacchi, also called Platina, was a 15th century humanist and gastronomer. In his treatise De Honesta Voluptate, he describes the Italian dressing par excellence at length and in great detail: First a generous dose of salt, then high quality oil (distributed generously by hand), followed by a dash of good vinegar. After mixing thoroughly, the vegetables should be left to marinate, allowing the flavors and aromas to mingle to perfection. It’s no coincidence that grapes and olives, elements of the famous Mediterranean triad, are combined in even the simplest of condiments.