An ingredient that makes a salad downright exceptional

Count on anchovies for a good salad. When we work with excellent ingredients, the rule is confirmed that quality always trumps quantity. Anchovies reign here over arugula and cherries, real treasures of marine flavor with a beautiful texture. However, even a quick garnish and crispy garlic croutons complete the holiday salad.

Read also: This is how Bine Volčič prefers to prepare a green salad

Salad with anchovies and garlic croutons

Anchovies are flavor bombs that can jazz up just about any salad. You can also play with them when preparing the filling. (Photo: We cook)

salad

  • 100g arugula
  • 200g cherry tomatoes
  • 18 limed anchovies

Trim

  • 6 tablespoons of olive oil
  • 3 tablespoons apple cider vinegar
  • teaspoon of mustard
  • 2 cloves garlic
  • shallots
  • salt pepper

Croutons

  • 60g white bread
  • clove garlic
  • spoon of olive oil

Preparation

1. Garnish: Peel the garlic and chop finely. Peel the shallots and chop them finely.

2. In a glass with a whisk, combine the olive oil, vinegar, mustard, garlic and shallots. Add a pinch of salt and a pinch of pepper.

3. Do not over-salt the filling, as the anchovies are already extremely salty.

4. Croutons: Tear white bread with crust into bite-size pieces. In a large saucepan pour a tablespoon of olive oil and add the peeled and crushed clove of garlic. Heat the skillet over medium heat, then toss the bread slices in the hot oil. While stirring, cook them until they are golden brown.

5. Salad: sprinkle arugula on a large plate, arrange slices of cherries and anchovies. Drizzle with any amount of topping and serve.

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Cover photo: Zbynek Pospisil / Getty Images

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We cook

We are Tjaša Vede and Blaž Mikuljan. The kitchen is the area in which we prefer to stay. Whether it’s satisfying chewing in taverns, enthusiastic culinary browsing while wandering, or coordinated creation on the battlefield of home cooking – we are always on the lookout for new ingredients, procedures and ways of preparing food. We are the complete opposite of the traditionalists. The preparation of traditional dishes remains the domain of our grandmothers, because they master them perfectly, and they too are happy to pamper us. But when we tackle a traditional recipe, we honestly spice it up in our own way. You can follow us on the midvakuhava.si blog.

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