Recipe
for :
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Anchovy Salad with Basil and Garlic
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This
recipe for Anchovy Salad with Basil and Garlic has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Marinated anchovies Mediterranean style - if you haven't
tried them yet pop down to you your local fishmonger
and ask for a handful. Perfect seafood tapas and also
great for salads. They are easy to prep, full of flavour
and by letting the vinegar do the work they marinade
ready for a delicious addition to any slice of bread
with olive oil for a simple taster; here we have a fresh
anchovy salad with a good hint of garlic and fresh basil.
Ingredients
for Anchovy Salad with Basil and Garlic
3 Garlic cloves (crushed)
8 Vine cherry tomatoes (halved)
6 Basil leaves
16 Anchovy
fillets
1 Tablespoon Sherry / Balsamic vinegar
8 Baby lettuce leaves
Extra virgin olive oil
How
to make Anchovy Salad with Basil and Garlic
Marinating
Fresh Anchovies:
Place
the anchovy fillets into a shallow dish and cover
with wine or sherry vinegar. Leave for one to two
hours while the vinegar 'cooks' the anchovies - they
will turn white when they have been marinating long
enough.
For
the Salad:
-
Crush the garlic and gently fry in olive oil for 2
- 3 minutes.
-
Add vinegar and mix well - leave aside to cool.
-
Arrange the lettuce leaves and place 2 halves of cherry
tomato inside each leaf.
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Tear up the basil leaves and sprinkle generously over
the salad.
-
Place one anchovy fillet over the top of each parcel
and drizzle generously with garlic, oil and sherry
vinegar infusion.
Tip:
Fruity
white Rioja goes well and also manzanilla for an early
lunch.
Makes
8 tapas
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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