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Anchovy Salad

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  Canned anchovies 8 Ounce (4 Cans, 2 Ounces Each)
  Tomatoes 3 Large
  Green peppers 3
  Sweet red pepper 1
  Scallions/Shallots 12
  Ripe olives 18
  Olive oil 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon
  Freshly ground pepper To Taste
  Mixed greens 3 Quart (Lettuce, Romaine, Chicory, Curly Endive, Spinach, Etc.)

Drain oil from cans of anchovies into large wooden salad bowl.
Separate anchovy fillets, cut in large pieces and add to salad bowl.
Peel and seed tomatoes and cut into thin strips.
Seed peppers and cut into thin strips.
Slice scallions or shallots thinly, and cut ripe olives from stones into thin crescent-shaped pieces.
Add vegetables and olives to salad bowl.
Pour olive oil and vinegar over mixture in bowl, and sprinkle generously with freshly-ground pepper.
Toss together lightly and put in refrigerator for 1 hour.
Add a variety of greens torn into bite-sized pieces at serving time.
Add just enough to take up the oil in the bowl.
Toss lightly and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 85 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 4.1 mg1.4%

Sodium 360.4 mg15%

Total Carbohydrates 7 g2.2%

Dietary Fiber 3.3 g13.2%

Sugars 1.2 g

Protein 4 g8.1%

Vitamin A 90.5% Vitamin C 41.5%

Calcium 11% Iron 7.6%

*Based on a 2000 Calorie diet

Anchovy Salad Recipe