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Mixed Greens With Marinated Anchovies

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Olive oil - plus

  2. 1/4 cup 59ml Olive oil

  3. 1/4 cup 36g / 1 1/3oz Chopped fresh oregano

  4. 2 tablespoons 30ml Fresh lemon juice

  5. 3 Garlic cloves - minced

  6. 2 teaspoons 10ml Grated lemon peel

  7. 1/2 teaspoon 2 1/2ml Dried crushed red pepper

  8. 2 Anchovies packed in oil - (2 oz ea) - drained well

  9. 3 3/4-oz cans sardines in oil

  10. 12 Baguette slices,

  11. 1/2" thick

  12. 1 Bag mixed baby greens - (5 oz)

  13. 2 tablespoons 30ml Balsamic vinegar

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.

  2. Preheat oven to 350 degrees. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.

  3. Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.

  4. This recipe yields 4 first-course servings.

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