Mixed Greens With Marinated Anchovies Recipes

Steps:

• Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
• In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

Steps:

• Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.

Steps:

• Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

Steps:

• Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

Steps:

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

Steps:

• Heat 2 tablespoons oil in a small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl. Stir in cheese; season with salt and pepper. Wipe skillet clean.
• With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining 1/4 cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely.
• Toss dressing with fennel and celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately.