Total Time
10mins
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

Directions

  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