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Anchovy Salad with Basil and Garlic

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.
  • 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

Anchovy Salad with Basil and Garlic

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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