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Anchovy and broad beans salad

This anchovy and broad beans salad is quick and, perfect for lunch or brunch. Alternatively, serve it in a menu. I used anchovies marinated in parsley, garlic and citrus dressing, but you can use anything similar from a deli or jarred anchovies (not tinned). Serve it with toasted sourdough bread.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • Marinated Anchovies about 130g
  • 1 cup broad beans
  • 1 red pepper
  • 2 spring onions
  • 1 handful of mixed salad leaves
  • Salt and pepper
  • For the dressing:
  • 1 clove of garlic minced
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp mustard
  • Lemon juice to taste

Method
 

  1. Blanch the broad beans in boiling water, then rinse and drain them.
  2. When cool, pop out the beans from their membranes. Discard the membranes. (This step is optional - the membranes are edible, just a bit chewy!)
  3. Cut the red pepper into small pieces. Chop the spring onions.
  4. Put the salad leaves on a platter, scatter the spring onion and pepper pieces over them, then the beans, then arrange the anchovies on top.
  5. Mix the dressing, then drizzle over the salad and toss gently.