El Capricho Anchovy, Egg, Crouton & Crisp Lettuce Salad with a Creamy Vinaigrette
Recipes

El Capricho Anchovy, Egg, Crouton & Crisp Lettuce Salad with a Creamy Vinaigrette

READY IN
40 minutes
PREP TIME
30 minutes
COOKING TIME
10 minutes
SERVES
6

INGREDIENTS TO GET READY
50g El Capricho Anchovies
1tbsp Spanish Passion Extra Virgin Olive Oil
3 Gem Lettuce
6 Medium Free-Range Eggs
4 Slices Crusty Bloomer, Cut 1cm Thick

For The Dressing
1 Small, Crushed Garlic Clove
1 Large Free-Range Egg Yolk
1tsp Dijon Mustard
2tbsp Lemon Juice
150ml Spanish Passion Extra Virgin Olive Oil
1/2tsp Caster Sugar
Sea Salt & Freshly Ground Black Pepper

METHOD
1 For the croutons, preheat the oven to 180C/350F/Gas 4.

2 Slice the crusts from the bread and rip up into small bite-sized pieces. Toss them in a bowl with the extra-virgin olive oil. Spread onto a baking tray and bake for around 5-7 minutes or until crisp and golden-brown. Remove from baking tray and leave to cool, then season lightly with cracked sea salt.

3 Meanwhile, carefully place the eggs into a pan of boiling water and boil for eight minutes. Remove, drain and cover with cold water.

4 To prepare the vinaigrette dressing, place the egg yolk, crushed garlic, dijon mustard, lemon juice, sugar and some seasoning into a small bowl. Mix together briefly with a whisk, then slowly whisk in the oil to make a smooth creamy dressing.

5 Prepare the salad. Discard the outter leaves of the lettuce (if necessary) and tear the rest into small pieces. Rinse with water and dry well, then spread over the base of six serving bowls. Peel the cooked hard-boiled eggs and cut them into quarter pieces. Arrange four pieces over each plate of lettuce leaves and place four strips of El Carpricho anchovy fillets and a few croutons. Drizzle one tablespoon of vinaigrette over each plate and serve straight away.

Feliz degustación!

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Sale!

Anchovies in Extra Virgin Olive Oil (+18 fillets)

£12.99 £6.49

Fished Directly from the Cantabrian Sea (aka Bay of Biscay), ‘Quintessential Spanish Conserva’ El Capricho Santona Anchoas will change your understanding and appreciation of the humble anchovy.

Salted the same day they come out of the water and packed away to age for 12-18 months. They are then filleted, skinned, and trimmed by hand before being gently placed in the tin and covered with award-winning extra virgin olive oil from Castillo de Canena.

Impeccable taste, texture and quality.

1/2 Price Quick Clearance Sale
Product BBE: 02/12/19

In stock

SKU: EC-AN-007 Categories: ,
Description

Description

INGREDIENTS

Anchovies (Engraulis encrasicolus), extra virgin olive oil, salt.

NUTRITIONPER 100g*
Energy1062 kJ/ 254 kcal
Fat14.61
   of which saturates4g
Carbohydrateo.5g
   of which sugars<0.5g
Protein30.13g
Salt7.3g
* Typical values per 100g
Additional information

Additional information

Weight95 g
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