Mixed Greens With Marinated Anchovies Recipe - Cooking Index
Mixed Greens With Marinated Anchovies Recipe - Cooking Index
As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years -- but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s.
Courses: Salads| 2/3 cup | 157ml | Olive oil - plus |
| 1/4 cup | 59ml | Olive oil |
| 1/4 cup | 36g / 1.3oz | Chopped fresh oregano |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3 | Garlic cloves - minced | |
| 2 teaspoons | 10ml | Grated lemon peel |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| 2 | Anchovies packed in oil - (2 oz ea) - drained well | |
| = (or two 3.75-oz cans sardines in oil) | ||
| 12 | Baguette slices, 1/2" thick | |
| 1 | Bag mixed baby greens - (5 oz) | |
| 2 tablespoons | 30ml | Balsamic vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
Preheat oven to 350 degrees. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.
This recipe yields 4 first-course servings.
Source:
Bon Appetit, May 2002
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