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Cantabrian anchovy salad

A refreshing and healthy salad full of flavour

Cantabrian anchovy salad

Ready In

15 minutes

Cooking time

10 minutes

Prep time

5 minutes

Serves

4 people

Ingredients
4 little gem lettuce hearts
300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
1 jar El Navarrico artichoke hearts, drained well, or fresh artichokes, and cut into quarters
1 jar El Navarrico piquillo peppers, cut into quarters
1 tin Ortiz anchovies
32 Brindisa Empeltre black olives
Small handful basil leaves, torn
8 quail's eggs
5 tbsp Brindisa North & South olive oil
4 tsp UniĆ³ Moscatel vinegar
1 garlic clove, finely grated
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Method

  1. Hard boil the quail’s eggs in gently boiling water for about 3 minutes, then plunge into cool water for two minutes before peeling and halving. If quail’s eggs are not available, replace with 8 quarters of hardboiled hen’s eggs.
  2. To compose the plate, start with a base of whole lettuce leaves, followed by the potatoes, artichokes, olives and basil leaves. Add the egg halves, and finish with the anchovy fillets.
  3. Whisk together the dressing ingredients and drizzle over the salad.
  4. Accompany with a fresh crusty baguette or slices of toasted country bread.

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Ingredients
4 little gem lettuce hearts
300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
1 jar El Navarrico artichoke hearts, drained well, or fresh artichokes, and cut into quarters
1 jar El Navarrico piquillo peppers, cut into quarters
1 tin Ortiz anchovies
32 Brindisa Empeltre black olives
Small handful basil leaves, torn
8 quail's eggs
5 tbsp Brindisa North & South olive oil
4 tsp UniĆ³ Moscatel vinegar
1 garlic clove, finely grated
Add all to basket

Add in stock items to your basket

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