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CANTABRIAN ANCHOVY SALAD

A refreshing and healthy salad full of flavour.

Quail’s eggs can be replaced with 8 quarters of hard boiled hen’s eggs.
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 300g waxy salad potatoes
  • 8 quail's eggs
  • 5 tbsp Brindisa North & South Olive Oil
OUT OF STOCK
  • 4 tsp Unio Moscatel Vinegar
IN STOCK
  • a little finely grated garlic
  • salt and pepper
  • 4 little gem lettuce hearts, broken into leaves
  • 1 jar Navarrico Artichoke Hearts, drained well and cut into quarters
OUT OF STOCK
  • 1 jar El Navarrico piquillo peppers, cut into quarters
IN STOCK
  • 32 Brindisa Empeltre black olives, pitted
IN STOCK
  • small handful of basil leaves, torn
  • 1 tin Ortiz Anchovies (78g), drained
IN STOCK

METHOD

  1. Steam the potatoes until tender, leave to cool in a colander then cut into 2cm pieces.
  2. Cook the quail’s eggs in gently boiling water for about 3 minutes, plunge into cool water for two minutes then peel and halve.
  3. Make the dressing: whisk together the oil, vinegar and garlic. Season with salt and black pepper.
  4. Compose the salad: on a base of whole lettuce leaves distribute the potatoes, artichokes, peppers, olives and basil leaves. Add the egg halves and finish with the anchovy fillets.
  5. Drizzle with dressing.
  6. Accompany with a fresh crusty baguette or slices of toasted country bread.

ingredients

  • 300g waxy salad potatoes
  • 8 quail's eggs
  • 5 tbsp Brindisa North & South Olive Oil
OUT OF STOCK
  • 4 tsp Unio Moscatel Vinegar
IN STOCK
  • a little finely grated garlic
  • salt and pepper
  • 4 little gem lettuce hearts, broken into leaves
  • 1 jar Navarrico Artichoke Hearts, drained well and cut into quarters
OUT OF STOCK
  • 1 jar El Navarrico piquillo peppers, cut into quarters
IN STOCK
  • 32 Brindisa Empeltre black olives, pitted
IN STOCK
  • small handful of basil leaves, torn
  • 1 tin Ortiz Anchovies (78g), drained
IN STOCK

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