Spinach, Mushroom & Anchovy Salad
10 oz Spinach 10 oz Small cap mushrooms 2 oz Anchovy fillets (canned) 2 Lemons 1 Mozzarella cheese 6 tb Olive oil 12 sl French bread, 1/2" thick Wash and dry the spinach, discard t...
Ingredients
- 10ozspinach
- 10ozsmall cap mushrooms
- 2ozanchovy fillets (canned)
- 2lemons
- 1mozzarella cheese
- 6tbsp olive oil
- 12sl french bread, 1/2" thick
Directions
- 1
10 oz Spinach 10 oz Small cap mushrooms 2 oz Anchovy fillets (canned) 2 Lemons 1 Mozzarella cheese 6 tb Olive oil 12 sl French bread, 1/2" t
- 2
Put the canned anchovies and their oil into a large saucepan
- 3
Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate
- 4
Lightly toast the French bread on one side only
- 5
Paint the untoasted side with a little of the anchovy oil, then grill until gilded
- 6
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan
- 7
Slice the mushrooms thickly and add them to the salad bowl
- 8
Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently