I think it’s probably safe to say that the Irish summer is well and truly over. Rain is pelting down and attacking the windows and the trees outside are being whipped of their leaves. Autumn is most definitely upon us, so this may be the last summery salad that I post for a while. I saw this salad on Rick Stein’s Spain on BBC and just had to make it. I am not generally a fan of anchovies on their own, though I like them in dressings or sauces. So, I wanted to try this salad as a way of starting to appreciate the humble anchovy. This salad really relies on the quality of ingredients, so good anchovies and free range eggs are a must. The accompanying aioli is so delicious, that, I’d nearly eat it alone with a spoon. This salad makes a great starter or tea-time snack and it definitely convinced me to eat more anchovies.
Here’s how:
– 100g of stale French stick torn into small pieces
– 1 tablespoon of olive oil
– 3 medium free range eggs
– 2 little gem lettuces
– 6 large anchovy fillets drained and cut on the diagonal in three
Dressing
– 1 garlic clove crushed
– 1 large egg yolk
– 1 tsp of Dijon mustard
– pinch of sugar
– 2 tablespoons of lemon juice
– 150 ml of extra virgin olive oil
– salt and pepper
To make the dressing, place the crushed garlic, egg yolk, mustard, sugar and lemon juice into a large jug or bowl. Mix together with a spoon, then with an electric beaters, continue to mix, adding the olive in a slow trickle. Don’t be tempted to add the oil too quickly as it will split. Once you have added all the oil, you should be left with a creamy yellow dressing. Add salt and pepper to taste.
To make the salad, begin by mixing the bread pieces with the olive oil in a bowl. Heat the oven to 180 degrees Celsius. Place the bread pieces on a baking tray and cook for 5-10 minutes, until golden and crispy. Next in a saucepan of boiling water, boil the eggs for 8 minutes. Remove and place in cold water before shelling and quartering. Next wash and dry the baby gem lettuce and chop into bite size pieces. Drain the anchovy fillets, try and buy anchovy fillets that are cured in olive oil rather than brine. Slice each fillet diagonally into three pieces.
Arrange all the salad ingredients on a plate or serving dish. As soon as you are ready to serve, add the dressing on top and leave some dressing on the side in a bowl. It also makes a great bread dipping sauce.
