I've always been a little wary of anchovies. On a pizza? No thanks. In my Caesar salad dressing? I'd rather not. So, when I came upon a panzanella salad recipe that called for anchovies in the vinaigrette, I decided it was about time I took the tinned fish plunge.
I'm not entirely sure what I was scared of -- perhaps what I assumed would be a super-pungent odor? Turns out, anchovies are quite inoffensive. Anchovies add a wonderful depth of flavor to a dish -- and it's much more of a salty and savory flavor than a fishy one.
Look for flat anchovy fillets for this dish; when finely chopped they will very nearly dissolve in the vinaigrette. In addition to adding a little je ne sais quoi to a dish, anchovies also pack an excellent punch of omega-3 fatty acids and protein.
Of course, if you're vegetarian or unapologetically anchovy-averse, you can skip them in the vinaigrette, but check your seasonings and add more salt if necessary to balance the flavors.
Panzanella Salad (printer-friendly version)
makes 6-8 entree-sized servings
For the lemon-garlic vinaigrette:
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 medium to large lemon)
6 anchovy fillets, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon fine sea
1 teaspoon freshly ground black pepper pinch ground coriander
1/4 teaspoon herbes de Provence
1/4 teaspoon ground sumac
3/4 cup extra-virgin olive oil
For the salad:
8 ounces (about half a loaf) day-old French baguette, torn into large pieces
2 pints (about 2 pounds) cherry and grape tomatoes, halved or quartered
1 medium red onion, cut into thin half-moons (about 1 cup), soaked in ice water for 10 minutes, then drained
1 large English cucumber, quartered lengthwise and chopped
1 packed cup fresh basil leaves, torn into large pieces
fine sea salt
freshly ground black pepper
1. For the vinaigrette: Add of the ingredients except the olive oil into a medium glass bowl. Stir to combine, then let sit at room temperature for 15 minutes. Next, add the olive oil in a steady stream while whisking briskly until the oil is fully integrated.
2. For the salad: Add the bread to a large bowl and pour half of the vinaigrette (about 1 cup) over top. Toss to evenly coat, then let sit for 10 minutes. In a separate bowl, add together the tomatoes, onion, and cucumber. Add the remaining vinaigrette and toss to coat. Let sit for 10 minutes.
3. Combine the vegetables and bread in a large serving dish. Add the basil and toss to combine. Season with additional salt and pepper to taste. Let sit for at least 15 minutes before serving. Store any leftovers in the refrigerator in an airtight container.
(adapted from this Aida Mollenkamp recipe)
makes 6-8 entree-sized servings
For the lemon-garlic vinaigrette:
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 medium to large lemon)
6 anchovy fillets, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon fine sea
1 teaspoon freshly ground black pepper pinch ground coriander
1/4 teaspoon herbes de Provence
1/4 teaspoon ground sumac
3/4 cup extra-virgin olive oil
For the salad:
8 ounces (about half a loaf) day-old French baguette, torn into large pieces
2 pints (about 2 pounds) cherry and grape tomatoes, halved or quartered
1 medium red onion, cut into thin half-moons (about 1 cup), soaked in ice water for 10 minutes, then drained
1 large English cucumber, quartered lengthwise and chopped
1 packed cup fresh basil leaves, torn into large pieces
fine sea salt
freshly ground black pepper
1. For the vinaigrette: Add of the ingredients except the olive oil into a medium glass bowl. Stir to combine, then let sit at room temperature for 15 minutes. Next, add the olive oil in a steady stream while whisking briskly until the oil is fully integrated.
2. For the salad: Add the bread to a large bowl and pour half of the vinaigrette (about 1 cup) over top. Toss to evenly coat, then let sit for 10 minutes. In a separate bowl, add together the tomatoes, onion, and cucumber. Add the remaining vinaigrette and toss to coat. Let sit for 10 minutes.
3. Combine the vegetables and bread in a large serving dish. Add the basil and toss to combine. Season with additional salt and pepper to taste. Let sit for at least 15 minutes before serving. Store any leftovers in the refrigerator in an airtight container.
(adapted from this Aida Mollenkamp recipe)
No comments:
Post a Comment