Anchovies; you either love em or hate em. I'm not going to attempt to sell this idea to you because it either sounds good or it doesn't. Personally, I just love the salty little devils, however I don't like them hot or cooked. This is more a recipe for the dressing than the salad. Add whatever you like in the greens, but leave the dressing alone. It's simplicity is the key.



* Extra Virgin Olive Oil
* 1 Head of Romaine Lettuce
* 1 Can of Anchovies (rolled or flat)
* Red Wine Vinegar
* 1 Medium Tomato
* 1 Red Bell Pepper
* 10 to 15 Mushrooms
* Salt & Pepper
* Red Pepper Flakes


Cut the Romaine into mouth-size pieces. Dice the tomato and the bell pepper. Throw into bowl.

Slice the mushrooms and sauté them for a few minutes in a pan of olive oil. Mix them in with the salad greens.

Pour about 1/2 cup of olive oil into a blender with the anchovies. If the anchovies are packed with capers, throw them in too. Blend on low for a few seconds.

Pour the oil on the salad along with some red wine vinegar to taste. Salt and pepper is a necessity, but go very easy on the red pepper flakes.

That's it!

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