A spinach, mushroom and anchovy salad is a healthy and flavorful dish that can be enjoyed as a side or main course. This salad features fresh spinach leaves, mushrooms and anchovies, all of which are tossed in a light dressing. The salad can be served immediately or chilled for later.
Wash and dry the spinach, discard the stalks and put the leaves into ashallow salad bowl.
Put the canned anchovies and their oil into a largesaucepan.
Add the olive oil, warm very gently and crush the anchovies witha wooden spoon so they dissolve and disintegrate.
Lightly toast the Frenchbread on one side only.
Paint the untoasted side with a little of theanchovy oil, then grill until gilded.
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovymixture remaining in the pan.
Slice the mushrooms thickly and add them tothe salad bowl.
Pour on the anchovy dressing while still warm (use aplastic-bladed spatula to get every last drop formt he pan) and tossgently.
Slice the mozzarella and add it to the salad just before serving.
Garnishwith the toasts or hand round separately, and offer wedges of lemon aswell.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
Ingredients
Directions
Wash and dry the spinach, discard the stalks and put the leaves into ashallow salad bowl.
Put the canned anchovies and their oil into a largesaucepan.
Add the olive oil, warm very gently and crush the anchovies witha wooden spoon so they dissolve and disintegrate.
Lightly toast the Frenchbread on one side only.
Paint the untoasted side with a little of theanchovy oil, then grill until gilded.
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovymixture remaining in the pan.
Slice the mushrooms thickly and add them tothe salad bowl.
Pour on the anchovy dressing while still warm (use aplastic-bladed spatula to get every last drop formt he pan) and tossgently.
Slice the mozzarella and add it to the salad just before serving.
Garnishwith the toasts or hand round separately, and offer wedges of lemon aswell.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
