Simple salads are a mainstay of our summertime meals. Fresh ingredients, some protein, a pop of flavor, and we're set. So, when I picked up some fresh boquerones - anchovies! - I knew I wanted to feature them in a salad. This isn't even really a recipe, but I hope it inspires you to mix and match some fresh produce and embrace the season.
Ingredients serves 4 as a sidedish or 2 as an entree
- 1 pound asparagus, trimmed and blanched
- 4 C organic wild arugula
- 12 boquerones
- flake salt
- freshly ground pepper
- olive oil for drizzling
- manchego cheese for serving
On a serving platter, place the arugula as a base. Top with asparagus. Arrange boquerones on top of the asparagus. Sprinkle with salt and pepper. Drizzle with olive oil. And, just before serving, shave manchego cheese over the top. Serve immediately.
I served this with a white wine blend from Murrietta's Well. Stay tuned for more about that pairing soon.