3021 insalada anchovy Recipes

green beans, trimmed, white tuna packed in oil, drained and flaked, extra-virgin olive oil, water, fresh lemon juice, anchovy paste, nicoise or other small brine-cured black olives, fresh flat-leaf parsley leaves

garlic clove, kosher salt, flat anchovy fillet, rinsed, drained bottled capers, rinsed, fresh lemon juice, black pepper, extra-virgin olive oil, head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets, fresh flat-leaf parsley leaves

olive oil, garlic cloves, minced, sourdough bread (about 19 inches long by 4 inches wide), cut lengthwise in half, white tuna (preferably packed in olive oil), well drained, red onion, very thinly sliced, tomatoes , cut into 1/3-inch-thick slices, anchovies, drained, chopped, drained capers, roasted red peppers, well drained, chopped pitted brine-cured black olives (such as kalamata)

garlic cloves, anchovy fillets, drained, chopped, mayonnaise, buttermilk, fresh lemon juice, worcestershire sauce, olive oil, cubes crustless day-old sourdough bread, fresh lump crabmeat , picked over, romaine lettuce (about 10 oz), freshly grated parmesan cheese

head cauliflower , cut into 1-inch flowerets (about 6 cups), a 3-oz jar pimiento-stuffed olives, drained and chopped (about 3/4 cup), celery ribs, sliced thin diagonally, chopped drained peperoncini (pickled tuscan peppers), drained capers, drained caper berries, white-wine vinegar, extra-virgin olive oil, flat anchovy fillets, or to taste

cubes of fresh french or italian bread, olive oil, garlic cloves, chopped, flat anchovies, rinsed, patted dry, and chopped, fresh lemon juice, mayonnaise, salt, olive oil (preferably extra-virgin), water, head romaine lettuce, trimmed and torn into bite-size pieces, freshly grated parmesan cheese

fennel bulbs (about 2 lb), two 14-oz cans artichoke hearts, drained and quartered or, if large, cut into eighths, tomatoes, chopped, pitted nicoise or other brine-cured black olives, flat anchovy fillets, drained, minced, and mashed to a paste, olive oil, fresh lemon juice, dried oregano, crumbled, dried thyme, crumbled, freshly ground pepper to taste

whole-wheat farfalle, olive oil, anchovies, chopped, chopped fresh rosemary, sliced baby portobello mushrooms, scallions, chopped, dry white wine, chunk light tuna in oil, drained, chopped fresh parsley

manchego cheese, cured black olives, pitted and chopped, chopped piquillo peppers or pimientos, anchovy fillets, extra virgin olive oil, minced fresh parsley

stemmed and quartered dried black mission figs, water, black olives, rinsed and pitted, garlic clove, peeled, capers, rinsed and drained, anchovy fillets, whole-grain mustard, chopped fresh rosemary or thyme, lemon juice, extra virgin olive oil, coarse salt and freshly ground black pepper

brine-cured pitted black olives (such as kalamata), brine-cured pitted green olives (such as picholine), extra-virgin olive oil, chopped fresh thyme, drained capers, chopped fresh rosemary, garlic cloves, chopped, anchovy fillet packed in oil, drained, four-bone standing beef rib-eye roast (about 11 lb), chine bone removed, fat trimmed to 1/4 -1/2 thick, kosher salt plus more, freshly ground black pepper, dry red wine (such as merlot), reduced-sodium chicken or beef broth, thyme, unsalted butter, room temperature, divided, all-purpose flour

more) olive oil, vegetable oil, pitted olives (such as nicoise or kalamata), chopped, minced capers, garlic clove, minced, anchovy fillet packed in oil, drained, minced (optional), flatiron, flank , hanger, or skirt steak, kosher salt, zest and juice of 1 orange, sliced shallots, chopped fresh oregano, minced garlic, smoked paprika, vegetable oil, crushed red pepper flakes, tomatoes (about 3 lb), sliced 1/4 thick, shallot, thinly sliced into rings, loosely packed) flat-leaf parsley leaves, olive oil plus more for drizzling, flaky sea salt and freshly ground black pepper, watercress , tough stems removed (about 4 cups), fresh lemon juice

tomatoes, sliced, balsamic vinegar, olive oil, halved pitted kalamata olives, crumbled blue cheese (about 2 oz), drained capers, anchovies, drained, chopped (optional), fresh basil leaves

mayonnaise, plain yogurt, anchovy paste , or to taste, white-wine vinegar , or to taste, scallion, minced, minced fresh tarragon leaves, minced fresh chives, minced fresh parsley leaves, watercress , coarse stems discarded, rinsed, and spun dry, cucumber, peeled, seeded, and chopped, vine-ripened cherry tomatoes, halved if large

drained flat anchovy fillets, garlic clove, chopped, mayonnaise, plain yogurt, scallions, minced, minced fresh parsley leaves, minced fresh dill, rotelle or fusilli, tomatoes, quartered

garlic cloves, minced and mashed to a paste with a pinch of salt, olive oil, bread cubes, anchovy paste, fresh lemon juice, shrimp (about 1/2 lb), shelled, sea scallops (about 1/2 lb), halved horizontally if desired, head of romaine, washed well , spun dry, and torn into small pieces (about 4 cups), freshly grated parmesan

boiling potatoes (preferably yellow-fleshed)),quartered lengthwise and cut crosswise into 3/4-inch pieces, fresh jalapeno pepper, minced with some of the seeds (wear rubber gloves), garlic cloves, minced, sugar, white-wine vinegar, fresh lime juice, anchovy paste, vegetable oil, fresh coriander,chopped fine, fresh mint leaves, ribs of celery , sliced thin crosswise

cooked rice, pimientos, cut in strips, green pepper, cut in strips, green onions, finely chopped or 2/3 cup chopped red italian onions, chicken or turkey breast, cut in julienne strips, stuffed olives, sliced, black olives, sliced, anchovy fillets, coarsely cut, dried or 2 tbsp chopped fresh basil, garlic-flavored french dressing, tomato wedges, quartered hard-cooked eggs, capers