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Categories:
mackerel white wine vinegar salt bay leaf green beans tomatoes spring onions artichokes radishes fresh basil eggs black olives white wine vinegar extra-virgin olive oil anchovy
Viewed: 106 - Published at: 2 years agoIngredients
- 4 small mackerel, gutted, heads and tails removed
- 14 teaspoon white wine vinegar
- sea salt & freshly ground black pepper, to taste
- 1 bay leaf
- 3 12 ounces green beans, trimmed
- 1 lettuce, heart leaves separated
- 3 very ripe tomatoes, quartered
- 2 spring onions, finely sliced
- 2 small raw artichokes, outer leaves, stem and choke removed and flesh sliced
- 5 radishes, finely sliced
- 6 fresh basil leaves
- 3 hard-boiled eggs, peeled and quartered
- 12 small black olives
- 3 tablespoons white wine vinegar
- 9 tablespoons extra virgin olive oil
- 6 salted anchovy fillets, ground to a paste
Method
- Place the mackerel in a pan with water to cover, the vinegar, a pinch of salt and the bay leaf.
- Bring to the boil then take off the heat and leave to cool.
- Remove the mackerel from the water and flake the fish off the bone into chunks, making sure there are no bones.
- Blanch the green beans.
- To make the dressing, mix the vinegar with the oil and anchovies in a bowl and season well with sea salt and freshly-ground black pepper.
- Line a bowl with the crisp lettuce leaves, arrange the tomatoes around the edge, then fill the centre with the beans, onions, artichokes, radishes, mackerel and basil.
- Scatter the eggs and olives over, then dress and toss the salad at the table when everyone is sitting down.
