Mixed Greens with Marinated Anchovies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Candida Sportiello writes: As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s. Ingredients:
2/3 cup plus 1/4 cup olive oil |
1/4 cup chopped fresh oregano |
2 tablespoons fresh lemon juice |
3 garlic cloves, minced |
2 teaspoons grated lemon peel |
1/2 teaspoon dried crushed red pepper |
2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well |
12 1/2-inch-thick baguette slices |
1 5-ounce bag mixed baby greens |
2 tablespoons balsamic vinegar |
Directions:
1. Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
2. Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
3. Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.
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