I know that to a lot of people, an Anchovy, Egg and Crouton Salad might sound gross and to those people I’d say “Stop reading now.” But everyone else should really try this. It’s really tasty and easy and has really little fat too. Yes, there is oil in the dressing, but not that much and raw olive oil is good for you anyway so those calories don’t count.
This is a Spanish recipe so I thought that it could have been an early ancestor of the Caesar Salad which I know is Mexican. Feeling that this would make a nice little bloggable anecdote, I did a little research into it only to find that while the Caesar Salad was created in Mexico, it was created by an Italian just south of the U.S. border during the American Prohibition. As he was able to serve alcohol in his restaurant, he was overrun with thirsty Californians who were looking for their fix. Finding that he had only random ingredients left to serve he threw together a salad dressing with anchovy, chilli flakes, Worcestershire sauce, oil and an egg yolk and it went down really well with the punters, who may or may not have been off their faces.
- 6 eggs, hard-boiled
- 4 little gem lettuces
- 1 egg yolk
- 1 clove of garlic, finely grated
- 1 tsp dijon
- 1 pinch of sugar
- 1 pinch of salt
- Juice of half a lemon
- 1 tsp ground pepper
- 150 ml olive oil
- 200 g croutons
- 12 anchovy fillets
- In a bowl, whisk together the egg yolk with the garlic, dijon, sugar, salt, pepper and lemon juice.
- When they are combined, slowly trickle the olive oil into the bowl, whisking it in as you go. This needs do be done very slowly initially, almost drop by drop.
- Once all the oil is incorporated, taste and adjust the seasoning.
- Mix your lettuce leaves in a bowl and quarter add 4 or the boiled eggs. Chop and add 9 of the anchovy fillets and most off the croutons and dressing.
- Toss so it is evenly dispersed and add the remaining anchovies, croutons and dressing and halve and add the 2 remaining eggs.