Anchovy sauce for salads

A dressing or achoas sauce as today it will serve to give flavor and a distinctive touch to your salads. It can be used to flavor raw vegetables such as spinach, green sprouts and tomatoes, or with cooked or cooked vegetables steamed like cauliflower or broccoli florets.

In this case I have used it with what is known in Italy as chicory, a type of chicory that is grown in this area. Do you know her? If it crosses your path, do not hesitate to try its crispy sprouts.

Anchovy sauce for salads

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• Ascen Jimenez

• Kitchen: Italian company
• Recipe type: sauces
• Calories: 110
• Rations: 4

• Preparation time: 1H
• Cooking time: 1M
• Total time: 1:1 p.m.

Ingredients

For the anchovy sauce

• 1 garlic clove
• 4 anchovies in oil
• 40 g of extra virgin olive oil

And for the salad

• Puntarelle, lettuce, spinach, tomato ...
• A little salt (if necessary)
• Some anchovies to decorate

Preparation

1. If we use puntarelle, we chop the sprouts and put them in a bowl with water and 1/2 lemon. We reserve in the refrigerator where it will be at least 1 hour.

2. In the glass we put the garlic clove and crush it 3 seconds, speed 6.

3. Add the anchovies and oil. We program 10 seconds, speed 6.

4. We put the sauce on the vegetables and decorate with some whole anchovies.

Equivalences with TM21

More information - Steamed vegetables with mustard vinaigrette

Source - Verdure e delizie di stagione