Makes 1 serving
2-3 heirloom tomatoes chopped into 1/2 inch pieces
1 Tbsp balsamic vinegar
1 Tbsp fresh chopped parsley, basil, or mint
3-4 rye crisps or whole wheat crackers
1 can Wild Planet White Anchovies in EVOO, drained
Freshly ground black pepper
In a bowl, toss together the chopped tomatoes, balsamic vinegar, and chopped herbs. Top each crisp or cracker with the tomato mixture and 2-3 Wild Planet White Anchovies. Finish with a bit of freshly ground black pepper and serve.
Makes 3-4 servings
1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped capers or Kalamata olives
1 clove garlic, minced
2 Tbsp extra virgin olive oil
Salt and pepper to taste
6-8 thin slices of good, crusty bread (such as ciabatta)
1 clove garlic, peeled & left whole
1 can Wild Planet White Anchovies in EVOO or Water, drained
Fresh chopped parsley for garnish
Whisk together mayonnaise, lemon juice, capers/olives, minced garlic clove and extra virgin olive oil in a small bowl. Season with salt and pepper and set aside.
Toast bread slices until lightly golden brown. Gently rub peeled, whole clove of garlic on tops of bread slices. Spread a small amount of lemon aïoli mixture on each bread slice. Place 1-2 white anchovies onto each slice of bread and garnish with fresh parsley.
Makes 3-4 servings
1/2 cup finely grated Parmigiano-Reggiano cheese
2 Tbsp roasted garlic
2 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 can Wild Planet White Anchovies in EVOO or Water, 6 removed & drained
1 egg yolk
1 1/4 cups extra virgin olive oil
Romaine lettuce, torn in bite size pieces
Additional grated cheese, salt and pepper
Remaining Wild Planet White Anchovies in EVOO or Water, drained
For dressing, combine cheese, garlic, vinegar, mustard, six anchovies and egg yolk in food processor and blend until smooth. With machine running, drizzle oil through feed tube to emulsify dressing. Add vinegar or water as necessary until desired consistency is reached. For salad, place lettuce in serving bowl. Add croutons and dressing to taste. Toss well, sprinkle with additional cheese, salt and pepper. Top with remaining anchovies.