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Anchovy Antipasto Salad

ashlyn's picture
  Anchovy fillets 4 Ounce (Drained)
  Diced pickled beets 1⁄4 Cup (4 tbs)
  Chopped green pepper 2 Tablespoon
  Chopped onion 1 Tablespoon
  Drained capers 1 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Wine vinegar 4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1 Dash
  Crisp chicory leaves 1
  Hard cooked egg wedges 3
  Pickled beets 2
  Drained capers 1 Cup (16 tbs)

In bowl, combine anchovies, diced beets, green pepper, onion, 1 tablespoon capers.
In jar with tight-fitting lid, combine oil, vinegar, sugar, oregano, pepper; shake vigorously.
Pour over anchovy mixture, and toss.
Refrigerate, covered, at least 2 hours.
To serve: Spoon on chicory on serving plate.
Garnish with egg, beets, capers.
Pass chunks of Italian bread.
Makes 4 servings.

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Anchovy Antipasto Salad Recipe