Total Time
Prep 10 mins
Cook 0 mins

Got this from "The Italian Country Table" where its called "Roman Salad". We enjoy it, hope you do too. I don't always use the belgian endive so I guess you don't have to either. I like to serve this with grilled meats.

Ingredients Nutrition


  1. Wash greens and cut into bite sized pieces.
  2. Bone anchovies if needed and mash together with the garlic with a mortar and pestle into a paste.
  3. Blend in the vinegar and let sit about 5 minutes.
  4. Toss the greens with the anchovy mixture.
  5. Add olive oil and salt and pepper.
  6. Serve immediately.
Most Helpful

I absolutely love the flavor of anchovies. This salad is deliciously simple and has great balance. Use the best olive oil you can afford. I served these greens with braised lentils and a poached egg. A large, fresh, squeeze of lemon juice finished the whole plate (I love lemon with anchovy and egg). The salted filets are the way to go... but I am sure a squeeze of anchovy paste would work in a pinch. A nice sea salt (I used Hawaiian Alaea) and fresh cracked pepper are necessary. This is a simple salad and all the ingredients need to shine.

TooAllergic May 19, 2006