Greek · Lunch
Marinated Anchovy Salad
Fresh anchovy fillets cured raw in lemon juice and vinegar until opaque and firm, then dressed with olive oil, garlic and oregano. Served cold over lettuce and tomato with red onion, capers, olives and parsley, this is a bright, sharp Greek starter salad with no cooking required.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
327Calories
24.3gProtein
22.1gFat
11.8gCarbs
5.2gSugar
3.1gFiber
1780mgSodium
146mgChol
3.9gSat Fat
680mgPotassium
150mgCalcium
3.1mgIron
2.8mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
quick-lunch
Instructions
1
Prep
Rinse anchovy fillets under cold water and pat dry thoroughly on paper towels.
2
Marinate
Lay fillets flat in a shallow dish, submerge completely in lemon juice and red wine vinegar, cover and refrigerate 30 minutes.
3
Build
Lift fillets from marinade, arrange on a plate with minced garlic, sliced red onion, dried oregano, and drizzle with olive oil.
4
Plate
Scatter torn lettuce and tomato wedges underneath, top with marinated anchovies and onion, scatter capers, olives and chopped parsley, season with salt and pepper, serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g fresh anchovy fillets
- 120ml120ml lemon juice
- 4 tbsp4 tbsp red wine vinegar
- 90ml90ml olive oil
- 2 clove2 clove garlic
- 11 small red onion
- 120g120g lettuce
- 11 medium tomato
- 2 tbsp2 tbsp capers
- 1212 kalamata olives
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
