Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

Recipe adapted from the Food of Spain cookbook by Vikki Harris Serves 6 INGREDIENTS ½ cup almonds ½ cup hazlenuts ¼ cup extra virgin olive oil (Spanish) 6 cloves garlic 3 slices white bread, crusts removed, cut into quarters 2 roasted red peppers, deseeded and destemmed 4 tablespoo ns sherry vinegar (Spanish) Juice of 1 […]

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Heirloom Tomato & Mozzarella Salad

with Basil Oil Drizzle & Anchovies Serves 4 Ingredients 1 cup fresh basil leaves 1 clove garlic ½ cup plus extra virgin olive oil 1 teaspoon salt Squeeze of lemon (optional) 6-8 tomatoes, sliced or wedged 6-8 pieces fresh mozzarella cheese (equivalent to the tomato size) 10-12 anchovies, whole of halved Maldon sea salt Directions […]

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Herbed Tapenade

Serves 15 INGREDIENTS ½ cup extra virgin olive oil 3 cloves garlic, chopped ½ medium yellow onion, chopped fine 1 red bell pepper, chopped fine 1 yellow pepper, chopped fine 1 orange pepper, chopped fine 1 cup black olives, chopped fine 1 cup walnuts, chopped fine 1 small jar capers 3 small anchovy fillets 1 […]

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Herby Anchovy Garlic Dressing

Serve over baby romaine leaves with hearty herb croutons

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Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy, and Yogurt

INGREDIENTS 1 cup yogurt Lemon juice, to taste Olive oil 2 cucumbers, peeled and finely chopped ½ cup mint leaves 2 large eggplant, diced and salted 2 anchovy fillets, finely chopped ½ teaspoon chili flakes 5 cloves garlic, only 1 clove finely chopped 1 lb. lamb loin salt and pepper, to taste 1 large sprig […]

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Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Serves 6 INGREDIENTS 1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente) 1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half 2 tablespoons chopped garlic Juice of one lemon ¼ cup olive oil Sea Salt course Cracked Black Pepper Olive Tapenade (recipe follows) PREPARATION Mix beans, […]

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