The Garnish
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Lettuce
- Anchovies
- Beets
- Water
- 1 tablespoon capers
- Sugar
- Vinegar
- Olive oil
- Pilchards
- 1 onion
- 3 hard-boiled eggs
- Rub
- 1 green pepper
Contains
EggsFishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 3 hard-boiled eggs, quartered 1 tablespoon capers Lettuce leaves 1 green pepper, chopped fine Water cress 1 onion, chopped fine 2 pickled beets, diced Soak the salted anchovies over night, rub off skin, remove bones by stripping each anchovy carefully down the center.
- Dry them and place in salad bowl.
- Add all other salad ingredients.
- Thoroughly beat together the olive oil, vinegar, sugar and pepper to taste.
- Pour the dressing over the anchovies and let stand 30 minutes, turning and making sure that each anchovy absorbs all the dressing it can hold.
- Then lay out the anchovies on a platter in criss-cross design, and pour the remaining dressing over them.
- Add a little clear green olive oil and garnish with eggs, lettuce and water cress, piling up beets, capers and pepper in contrasting colors.
- Serve with crusty Italian bread.
- Anchovies bottled in oil may be substituted, California pilchards or any sardines, but the salad will not be as tasty as it is when made of the salted anchovies shipped from Italy in huge tins and sold cheaply in every Italian quarter.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board