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Anchovy Salad     CD  ACC     15mins

Serves 4      Cold  Fish  Vegetables  Accompaniments  Salads   Dairy Free



1 Iceberg Lettuce

1 Garlic Clove

3 Hard-boiled Eggs

Salt and Black Pepper

teasp Paprika

1 teasp Powdered Mustard

1 tbsp Vinegar

3 tbsp Olive Oil

1 Small tin of Anchovy Fillets, drained




1. Trim the lettuce, cut into wedges, wash and dry thoroughly.


2. Cut the garlic clove in half and rub it around the inside of a salad bowl, then discard.


3. Cut the hard-boiled eggs in half, remove the yolks and sieve them in to the bowl. Add salt, pepper, paprika, mustard and vinegar, then gradually whisk in the olive oil.


4. Cut the anchovies in half lengthways and add to salad bowl together with the lettuce. Finely chop the egg whites and sprinkle over the top.


5. To serve - toss salad well. Serve immediately.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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