ANCHOVY SPREAD RECIPES

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BLACK OLIVE TAPENADE RECIPE - BBC GOOD FOOD



Black olive tapenade recipe - BBC Good Food image

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Provided by Miriam Nice

Categories     Canapes, Condiment

Total Time 5 minutes

Prep Time 5 minutes

Yield makes 1 small jar

Number Of Ingredients 6

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

Steps:

  • Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Nutrition Facts : Calories 88 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.4 milligram of sodium

PERFECT CAESAR SALAD RECIPE - BBC GOOD FOOD



Perfect Caesar salad recipe - BBC Good Food image

The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield

Provided by Emma Freud

Categories     Lunch, Side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

225g day-old rustic Italian bread , crusts discarded and bread torn into bite-sized pieces
10 anchovy fillets , plus extra to serve
60ml red wine vinegar
3 tbsp Dijon mustard
2 garlic cloves
1 large egg
240ml vegetable oil
30g grated Parmigiano-Reggiano , plus extra shaved to serve
4 Little Gem lettuces , leaves separated and chilled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Spread the bread out on a baking tray and bake for about 12 mins until golden and crisp, then leave to cool.
  • Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic, and purée until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until it emulsifies to create a creamy dressing. Scrape the dressing into a bowl and stir in the cheese. Season, cover with cling film and put in the fridge until well chilled and thickened, at least 30 mins.
  • In a very large bowl, toss the chilled lettuce leaves with half the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Divide the dressed lettuce between chilled bowls and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing round the extra cheese at the table.

Nutrition Facts : Calories 820 calories, FatContent 68 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 5 grams fiber, ProteinContent 17 grams protein, SodiumContent 3.1 milligram of sodium

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