Anchovy and Arugula Salad
Description
Perfect for everyday dining. You can serve this salad immediately after preparation or make it in advance—it can easily sit for several hours. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad. Boil the potatoes and eggs beforehand until fully cooked, then let them cool. Potatoes usually take about 20 minutes to cook, eggs about 10 minutes.
- 2
Step 2
Clean the anchovy by removing the head and innards, then fillet it from the backbone. You can also use salted anchovies from a can, but reduce the quantity by half, or even by a third.
- 3
Step 3
Wash and dry the salad leaves and arugula. Tear the lettuce slightly by hand, and place it on a plate with half of the arugula.
- 4
Step 4
Slice the potatoes and tomatoes into small pieces and place them on the lettuce.
- 5
Step 5
Peel the egg, chop it using an egg slicer, and place the slices on tomato slices.
- 6
Step 6
Place the anchovy fillets on top of the salad, lightly season with pepper, and drizzle with olive oil. If desired, the salad can be lightly salted. Add a little more arugula on top and serve.
- 7
Step 7
The salad with anchovies and arugula is ready.