White Anchovy and Citrus Salad
Our White Anchovy and Citrus Salad has a lemony mustard vinaigrette made with the oil from the anchovies. There are chopped almonds on top for extra protein.
About This Recipe
Makes: Four to six servings
Skill Level: Easy
Climber and cook Karen Shinto gave us this recipe for a big, multilayered dinner salad built around mild tinned white anchovies. To balance the richness of the anchovies, Karen adds fresh oranges and tosses the salad with a lemony, mustardy vinaigrette, made with the oil from the anchovies. Chopped almonds give the salad a toasty crunch.
Ingredients
- 2 cans Patagonia Provisions Lemon Olive White Anchovies
- Juice and zest of ½ lemon
- 1 tsp. Dijon mustard
- Sea salt and freshly ground black pepper
- 8 cups loosely packed baby spinach
- 1 cup loosely packed arugula
- 2 cups mixed bitter greens like radicchio, frisée and escarole, torn into bite-sized pieces
- ½ cup flat-leaf parsley
- 1 bunch chives, cut into 1-in. pieces (about ¼ cup)
- 2 to 3 navel oranges
- ¼ cup chopped Marcona almonds
Putting It All Together
- Make the vinaigrette: Open the tin of anchovies and use a fork to carefully lift the anchovies and lemon slices onto a plate. Pour the oil into a bowl. Whisk in the lemon juice, Dijon mustard, salt and pepper, and set aside.
- Put all the greens and herbs into a large serving bowl.
- Peel the oranges. Working over the bowl, slice the oranges between the membranes to release the segments (and juice) into the bowl. Or, cut the oranges crosswise into thin, juicy disks and add them to the greens.
- Gently toss the anchovies, greens, herbs and oranges with the vinaigrette.
- Finely chop the reserved lemon slices from the anchovy tins. Scatter the lemons and the almonds over the salad.
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