Anchovy salad with cucumbers, radishes and nuts
4 servings
20 minutes
Anchovy salad with cucumbers, radishes, and nuts is an exquisite dish of Italian cuisine that combines the freshness of vegetables, the piquancy of anchovies, and the crunch of nuts. This salad has roots in Mediterranean gastronomy where fish, greens, and nuts create harmonious flavor combinations. Cucumbers and radishes provide a crunchy texture and lightness while anchovies add a rich salty note. Nuts roasted to a golden hue add depth of flavor. The dressing made from anchovy paste with wine vinegar and oil makes the dish expressive. This salad is an ideal choice as an appetizer before the main course or a light summer dinner that pairs well with white wine. It suits those who appreciate traditional Italian flavors and love gastronomic experiments.
1
Peel the cucumber and slice it into thin rounds. Salt it and let it sit for 1 hour.
- Cucumbers: 1 piece
- Salt: to taste
2
Wash and dry the lettuce leaves.
- Lettuce: 1 piece
3
Wash, clean, and slice the radish into rounds.
- Radish: 150 g
4
Wash the anchovies, remove the bones, heads, tails, and cut into pieces.
- Anchovies: 4 pieces
5
Slice the tomatoes into rounds.
- Tomatoes: 2 pieces
6
Chop the parsley greens.
- Parsley: 1 bunch
7
Mix anchovy paste with vegetable oil, vinegar, season with salt and pepper.
- Anchovy paste: 2 tablespoons
- Vegetable oil: 50 ml
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Roast walnuts in a dry pan and chop them coarsely.
- Walnuts: 15 pieces
9
Combine vegetables, greens, and fish. Dress the salad and sprinkle with nuts.
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
- Lettuce: 1 piece
- Radish: 150 g
- Anchovies: 4 pieces
- Parsley: 1 bunch
- Walnuts: 15 pieces