We love to use anchovies when we slow-cook lamb, in a Caesar salad, as a pizza topping, in pasta dishes, dressings and salads. Chef, Julie Le Clerc, has always been a fan of our white anchovies too and has showcased our Talatta White Anchovies in Oil in this simple, light and delicious Fried White Anchovy & Broccoli Salad.
Serves 4-6
1 large head of broccoli
Sal de Anana Spring salt
1-2 tbsp extra virgin olive oil (EVO)
½ 95g jar Talatta marinated white anchovies in oil
Big handful of rocket or baby spinach leaves
¼ cup Sabato semi-dried cherry tomatoes
½ cup roasted Trickett's walnut halves, roasted and coarsely chopped
1/3 cup Sabato French dressing
Freshly ground black pepper
Cut the broccoli head into florets; peel and slice the stem. Cook broccoli in boiling, salted water for 3-4 minutes or just until tender. Drain and refresh with ice cold water so that the broccoli stays bright green.
Heat a little EVO in a large cast iron or non-stick frying pan set over medium-high heat. As the anchovies are delicate to work with, add only 3-4 skin-side up anchovies at a time to the pan and cook for 30-60 seconds to brown. Only cook on the one side as too much heat will cause the anchovies to melt or fall apart. Carefully remove to a plate and repeat with remaining anchovies.
Put the broccoli in a large bowl, add rocket, tomatoes and walnuts; drizzle with dressing and toss well. Adjust seasoning if necessary with a little salt and pepper. Arrange salad on a platter and place cooled anchovies on top.
Recipe by Julie Le Clerc
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