Cantabrian Anchovy Salad Recipe



Cantabrian Anchovy Salad Recipe


4 littlegem lettuce hearts
300gwaxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
12artichoke hearts, drained well and cut into quarters
12piquillo peppers, cut into quarters
32black olives
small handfulbasil leaves, torn
170gCantabrian anchovy fillets
8quails eggs
80ml(5 tbsp) olive oil
20ml(4 tsp) vinegar
1 clovegarlic, finely grated


  1. Hard boil the quails eggs in gently boiling water for about 3 minutes, then plunge into cool water for two minutes before peeling and halving.

Compose the salad on 4 salad plates:

  1. Start with a base of whole lettuce leaves, followed by the potatoes, artichokes, olives and basil leaves, place the egg halves, and finish with the anchovy fillets.
  2. Whisk together the dressing ingredients and drizzle over the salad.
  3. Accompany with a fresh crusty baguette or slices of toasted country bread.

Variation: Use an allioli dressing.

Option: If quails eggs not available, replace with 8 quarters of hardboiled hens eggs.

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