Crunchy Salad with Anchovies and Croutons
Category: Salads
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Iceberg lettuce | 1 head |
| Parmigiano Reggiano DOP (Grated) | 80g |
| Carrots | 2 |
| White bread (for croutons) | 4 slices |
| Fresh parsley | 3 sprigs |
| Anchovies (or anchovy fillets) | 8 fillets |
| White wine vinegar | To taste |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Olive oil | To taste |
Instructions
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Prepare the Lettuce: Start by washing and drying the iceberg lettuce. Once cleaned, chop it finely, or, for a different texture, you can shred it into thinner strips. If you prefer, you can substitute with Grana Padano cheese for a slightly different flavor profile.
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Chop the Parsley: Finely chop the fresh parsley. If you like a tangy kick, feel free to add a bit of white wine vinegar to the mix, but this is entirely optional. Add a pinch of salt and freshly ground black pepper to the parsley, and mix everything together with a fork. Let this mixture sit for a few minutes to allow the flavors to marry.
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Make the Croutons: Take the slices of white bread and trim off any dark or overly crispy edges. Cut the bread into small cubes. Heat about two tablespoons of extra virgin olive oil in a pan over medium heat. Once the oil is warm, add the bread cubes to the pan. Toss them around frequently to ensure they turn golden brown and crisp on all sides. Once they’re fully golden, transfer them to a plate lined with paper towels to absorb any excess oil.
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Assemble the Salad: In a large bowl, combine the iceberg lettuce with the finely chopped carrots. Add the anchovies, breaking them into smaller pieces as you go, for that savory depth.
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Add the Parmigiano: Top the salad with the grated Parmigiano Reggiano, ensuring each bite gets a generous amount of this deliciously creamy cheese.
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Final Touches: Add the parsley mixture to the salad, stirring gently to incorporate the flavors. Toss in the croutons just before serving to maintain their crunch.
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Serve: Serve immediately to enjoy the freshness of the ingredients and the satisfying crunch of the croutons. You can drizzle a little more olive oil and vinegar to taste for an extra zing if you wish.
Tips for a Perfect Salad:
- Variation: For a twist, you can swap the anchovies with some sun-dried tomatoes or olives to suit your taste.
- Crunch Factor: Keep your croutons crunchy by adding them last, right before serving, so they don’t get soggy.
- Cheese: If Parmigiano Reggiano is hard to find, a good quality aged Pecorino Romano can be an excellent substitute for a sharper, tangier flavor.
Enjoy this vibrant, crunchy salad as a refreshing side dish or a light meal that is bursting with flavor and texture!
