Monday, June 12, 2006

what am I eating

...salads. lots of salads.
here's a favorite, which appears on my table often and in various guises:

1 clove garlic
juice of one lemon
4-6 anchovy filets
olive oil

I play fast and loose with the porportions, depending on how I feel: more or less garlic or lemon, salt, anchovies. Crush the garlic with a swift, humane blow, remove the skin, toss into your salad bowl and cover with salt. After a few minutes under salt the garlic is easier to mash. Mash with a fork, add anchovies and mash them as well. Squeeze in lemon, generously drizzle olive oil, and whisk. Give it a generous grind of fresh pepper while you're at it.

I love this on crisp steamed green beans and flat beans, taccole. Be sure to toss in the dressing while your steamed vegetables are still warm. Boiled potatoes are also delicious added to the green bean salad. Other good options: cherry tomatoes, olives, tuna, hard boiled eggs... Let cool for an hour, and you'll find the vegetables absorb the flavors and soften a bit.


Post a Comment

<< Home