By Ilysse on May 01, 2006
"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."
Serving Size: 1 (266 g)
Servings Per Recipe: 4
"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."