Confronted with half a can of anchovies sitting in my fridge, I wondered how I could use them up and I remembered that I had made an anchovy dressing years ago. I do love the saltiness of anchovies. For the salad I basically took Salade Nicoise ingredients minus the tuna. The dressing is very simple with only three ingredients but it packs a lovely, salty punch.
Salad leaves of your choice (I used arugula and baby spinach) – enough to line a salad bowl
8 oz. green beans
8 oz. new potatoes
8 oz baby tomatoes
2 tbsp. red onion – finely chopped
4 hard-boiled eggs – quartered
4 anchovies
Juice of 1/2 a lemon
2 tbsp. olive oil
Freshly ground black pepper
Cook the green beans until just ‘as dente’. Boil the potatoes until just tender, then quarter them. Cut the tomatoes into quarters.
Line salad bowl with salad leaves. Place green beans, potatoes, tomatoes, red onion and hard-boiled eggs on top.
In a pestle and mortar crush the anchovies and mix together with the lemon juice and oil. Season with pepper. Pour over salad and toss well together.
