Arugula, fennel, and white anchovy salad from Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora and Catherine Young

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Notes about this recipe

  • Totallywired on November 25, 2018

    Should note a weird error (?) in the recipe, which calls for pickled cippolini but guides to pickled red onion. I made cippolini and missed the colour of the red onion, plus for the salad I think you need a sweeter pickle. I also used top shelf olive oil to make the vinaigrette and I think I want something hotter and sharper for this salad. I’d season the vinaigrette to just temper the sherry vinegar bite.

  • Totallywired on November 25, 2018

    No brainer for an anchovy slut. A bit like a guilda made into a salad. Used a flax bread that I toasted in garlic oil and rubbed with a sticky clove. Just stellar.

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