Salade Frisée à L'anchoiade


Melt some anchovy fillets in just a little bit of olive oil (you can also just melt them in a dry pan) over very low heat, taking care not to actually cook them. T
Hen blend the fillets with a small spoonful of white wine vinegar, salt, freshly ground black pepper and a good pour of olive oil. Taste for balance and adjust the ingredients to your liking.
Pour into a bowl or container and add a whole clove of garlic. Let the garlic steep for about an hour or so.
Remove the garlic clove from the anchoiade before spooning the mixture over frisée. lettuce that you will have arranged in individual plates. Serve with crusty bread and a crisp white wine.


One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a fine light entrée, a bed for fish or even a contorno for a seafood dish.

NOTES: As always, whole anchovies packed in salt will give the best flavor, but fillets packed in olive oil will do fine. If you want a really assertive garlic flavor, you could add the garlic clove to the blender, but this would tend to overwhelm the frisée, which has a fairly delicate taste. I will post some time soon my more rustic mock 'puntarelle', which I use to console myself when I'm feeling nostalgic for that Roman classic.


1 servings


Thursday, December 10, 2009 - 3:57pm


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