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CANTABRIAN ANCHOVY SALAD

A refreshing and healthy salad full of flavour
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 4 little gem lettuce hearts
  • 300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
  • 1 jar El Navarrico artichoke hearts, drained well, or fresh artichokes, and cut into quarters
IN STOCK
  • 1 jar El Navarrico piquillo peppers, cut into quarters
IN STOCK
  • 1 tin Ortiz anchovies, 47.5g tin
IN STOCK
  • 32 Brindisa Empeltre black olives
IN STOCK
  • Small handful basil leaves, torn
  • 8 quail's eggs
  • 5 tbsp Brindisa North & South olive oil
IN STOCK
  • 4 tsp Unió Moscatel vinegar
IN STOCK
  • 1 garlic clove, finely grated

METHOD

  1. Hard boil the quail’s eggs in gently boiling water for about 3 minutes, then plunge into cool water for two minutes before peeling and halving.
  2. If quail’s eggs are not available, replace with 8 quarters of hardboiled hen’s eggs.
  3. To compose the plate, start with a base of whole lettuce leaves, followed by the potatoes, artichokes, olives and basil leaves. Add the egg halves, and finish with the anchovy fillets.
  4. Whisk together the dressing ingredients and drizzle over the salad.
  5. Accompany with a fresh crusty baguette or slices of toasted country bread.

ingredients

  • 4 little gem lettuce hearts
  • 300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
  • 1 jar El Navarrico artichoke hearts, drained well, or fresh artichokes, and cut into quarters
IN STOCK
  • 1 jar El Navarrico piquillo peppers, cut into quarters
IN STOCK
  • 1 tin Ortiz anchovies, 47.5g tin
IN STOCK
  • 32 Brindisa Empeltre black olives
IN STOCK
  • Small handful basil leaves, torn
  • 8 quail's eggs
  • 5 tbsp Brindisa North & South olive oil
IN STOCK
  • 4 tsp Unió Moscatel vinegar
IN STOCK
  • 1 garlic clove, finely grated
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