Skip to main content

The Polarizing Anchovy + Egg Salad Niçoise #FishFridayFoodies


It's time for Fish Friday Foodies' May 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Sue of Palatable Pastime is hosting. She asked the bloggers to share seafood in a salad. She wrote: "There is a wide range of salads you can make, either in or on the salad itself."

Here's the May 2021 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...


The Polarizing Anchovy

I have to laugh when I look at at an online conversation I had with some food and wine writers recently. I had no idea how polarizing anchovies were. Thankfully everyone in my household likes them, but these comments gave me a chuckle. I had posted my burrata and anchovy photo (above) with the caption, in the middle of an exchange about anchovies, "What? You don't like hairy little fish in your food?! You guys would make me eat this all by myself!??"

I got...
  • Maybe I'd use them lightly or as a garnish. They are so salty.
  • Yup, that's all you! 
  • Mashed up into stuff sure. In their full fishy form absolutely not.
  • What's funny is I'll try anything once. I've eaten all manner of bugs, worms, & weird body parts. Likely wouldn't ever eat any of them again though.

All the way to...
  • Have you ever tried them on Pizza - e la morta sua. Delicious. Pizza Napoli.
  • omg that looks so good!

So, people's reactions to this little fish run the gamut.

Egg Salad Niçoise

I'll be honest: When I first signed up for the event, I had no idea what I meant by the title! I just knew that I wanted to make an egg salad with all of my favorite components of a Niçoise - hard boiled eggs, haricots verts, potatoes, Niçoise olives, tomatoes, a mustard vinaigrette, and anchovies. Beyond that, I was definitely winging it. So this is what resulted...

Ingredients serves 2

Salad
  • 4 hard boiled eggs, peeled and diced
  • 2 anchovies for garnish
  • 1 tomato, sliced into wedges
  • 2 handfuls of haricots verts, blanched
  • 6 new potatoes, boiled and halved
  • 2 Tablespoons pitted Niçoise olives
  • 3 cups torn lettuce leaves

Vinaigrette
  • 2 Tablespoons Dijon mustard
  • 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
  • 2 anchovies
  • 1 cup olive oil
  • 1/2 teaspoon flake salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste

Procedure

Vinaigrette
In a small bowl, crush 2 anchovies into a paste. Add in the mustard and vinegar, then begin whisking. Slowly pour in oil in a steady stream, whisking constantly until all the oil is included and dressing is creamy and emulsified. Fold in the salt and pepper; season with additional salt and pepper, as needed.


Salad
In a medium bowl, add diced hardboiled eggs and 2 to 3 Tablespoons vinaigrette. Stir to incorporate and break up the yolks a little bit.

Plate 1-1/2 cups lettuce per plate. Place egg salad on top of the lettuce. Add a pile of tomatoes, green beans, and potatoes, arranging them however you like. Drizzle dressing over the vegetables. Garnish the egg salad with a whole anchovy. 


Add a few grinds of freshly ground pepper. Serve immediately.

That's a wrap for the May #FishFridayFoodies event. We'll be back next month as Sid of Sid's Sea Palm Cooking hosts us in making shortcut seafood recipes, using canned, jarred, or seafood in a pouch! Stay tuned...

Comments

  1. A beautiful salad full of wonderful ingredients, will make a delicious and protein filled meal!

    ReplyDelete
  2. I actually do like anchovies, although yes, too many at a time get a bit salty for me. But this recipe looks great, and I see just the right amount of the little briny fellers!

    ReplyDelete
  3. I like anchovies, especially with eggs! I love how you broke up your eggs for the salad.

    ReplyDelete
  4. It looks delicious....I will skip the anchovies though.

    ReplyDelete
  5. What a fun take on these ingredients - and it is always fun to see how widely varied people's opinions and tastes are on ingredients like anchovies! I'll admit... I've never had one... yet.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur