Chickpea, potato and anchovy salad with preserved lemon and garlic cream from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 107) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coriander for parsley.

  • sosayi on May 15, 2018

    This was a surprisingly good, and different, potato salad. A few changes due to using only what was on hand: red kidney beans instead of chickpeas; a bit less parsley than called for, so I added a few sliced green onion tops to up the green color; only about 15 anchovies or so, not 25, as I ran out. Canned beans, basic boiled potatoes, julienned preserved lemon and anchovies simply tossed with the garlic "cream" sauce (no milk, just garlic, oil, lemon juice, pine nuts, parsely, salt and pepper). A great savory flavor, and went perfectly with pan-seared halibut (that I marinated in a bit of the sauce, which I had doubled).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.