Anchovy salad with olives, black olives and greens

4 servings

30 minutes

Anchovy salad with olives and herbs is a bright representative of Italian cuisine, combining rich marine and spicy flavors. Anchovies, known for their salty zestiness, harmoniously complement tender olives and olives, creating a balanced composition. Light al dente pasta adds softness to the dish while fresh herbs refresh it and enhance its aroma. This salad is often served as an appetizer or light dish, perfect for a warm summer evening with a glass of white wine. Its history traces back to Mediterranean traditions where the simplicity of ingredients meets the sophistication of taste. The dressing made from olive oil, mustard, and wine vinegar highlights the complexity of flavor nuances, turning this recipe into a culinary masterpiece.

Energy value per serving

• Calories: 219.2
• Proteins: 12g
• Fats: 5.4g
• Carbohydrates: 28.9g

Ingredients

• Paste: 150 g
• Olive: 50 g
• Anchovies: 150 g
• Olives: 50 g
• Green: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the pasta until al dente.

   Required ingredients:

   • Paste: 150 g

2. Chop the anchovies.

   Required ingredients:

   • Anchovies: 150 g

3. Chop olives and black olives.

   Required ingredients:

   • Olive: 50 g
   • Olives: 50 g

4. Chop green onions and parsley finely.

   Required ingredients:

   • Green: 50 g

5. Mix anchovies with pasta, olives, and olives. Dress the salad. To make the sauce, whisk olive oil with mustard and wine vinegar. Add chopped herbs, salt, and pepper.

   Required ingredients:

   • Anchovies: 150 g
   • Paste: 150 g
   • Olives: 50 g
   • Olive: 50 g
   • Green: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste