Bread and anchovy salad
A riot of flavours, this recipe calls for lots of fried bread, but use only as much as you need. The rest will keep for two weeks in a plastic bag. You can also turn the crusts into dry breadcrumbs.
If white anchovies aren't available, soak the regular jarred ones in milk for 15 minutes before chopping.
Servings: 4
Ingredients
Salad
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 ciabatta loaf, soft inside torn into strands
8 cups small lettuce leaves, preferably spicy ones such as arugula
6 white anchovies or 6 anchovies soaked in milk for 15 minutes, drained then chopped
Vinaigrette
1/4 cup olive oil
1 tablespoon lemon juice
Salt and freshly ground pepper
Method
Heat oil in a skillet over medium heat. Add garlic and fry until golden (about 1 minute). Remove garlic from pan, reserving oil in skillet. Add ciabatta to oil and sauté until golden. Let drain on paper towels. Add more oil as needed.
Combine lettuce leaves, anchovies, garlic and crisp bread in a large salad bowl.
Whisk together olive oil, lemon juice and salt and pepper to make dressing. Toss with salad and serve.
