Avocado, Arugula and Anchovy Salad
1 serving
15 minutes
Avocado, arugula, and anchovy salad is an exquisite dish of European cuisine that combines the delicate creamy texture of avocado, the spicy freshness of arugula, and the savory taste of anchovies. This salad evokes Mediterranean culinary traditions where simple and quality ingredients create a harmony of flavors. Arugula leaves add a slight bitterness, avocado brings softness, while anchovies contribute rich saltiness complemented by the aroma of freshly ground black pepper. Due to its richness and vibrant flavor contrast, this salad can be served as a standalone dish or as an elegant accompaniment to the main dinner. It pairs wonderfully with dry white wines and light toasts, making every meal refined and memorable.
1
We wash, dry, and place arugula leaves on a not very deep plate.
- Rocket (arugula): 2 bunchs
2
We wash and clean the avocado. We cut it randomly, but not finely. I cut it into 2 halves, then each half across about 1 cm thick — convenient to lay out later with a knife.
- Avocado: 1 piece
3
Place the anchovy fillet on top without the oil, and sprinkle a little black ground pepper.
- Salted anchovies in oil: 30 g
- Ground black pepper: to taste
