Anchovy & cherry tomato salad
Indulge in the vibrant flavors of anchovy combined with juicy cherry tomatoes in this delightful salad bursting with umami taste. Perfect for a light and refreshing meal.
Ingredients:
- ⅓ cup sliced red onion
- ¾ cup grated Parmesan cheese, divided
- ¼ cup extra-virgin olive oil
- 1 large egg yolk (see Tip)
- 2 tablespoons lemon juice
- 1 clove garlic, peeled
- 1 ½ teaspoons anchovy paste or 2 anchovy fillets, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 5 cups chopped romaine lettuce
- 5 cups baby spinach
- 4 cups chopped kale
Instructions:
- Preheat the oven to 180 °C. Prepare a large baking sheet by lining it with a silicone baking mat or parchment paper.
- Place the onion in a small bowl and cover it with ice water. Leave it on the side.
- Spread half a cup of Parmesan cheese in a 9-by-7-inch oval shape on the prepared baking sheet. Bake it until it turns lightly brown and crispy, around 10 to 14 minutes. Allow it to cool on a wire rack.
- In the meantime, in a food processor (preferably a mini food processor), blend together olive oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt, and pepper until it becomes creamy. Add the remaining quarter cup of Parmesan and pulse until well combined.
- In a large bowl, mix together romaine lettuce, spinach, kale, and the prepared dressing. Toss everything together until coated. Then, transfer the salad to a serving platter. Drain the onion and gently dry it with paper towels. Break the Parmesan crisp into large pieces and sprinkle them over the salad, along with the onion.
Summary:
- Calories: 434 kcal
- Fat: 31 g
- Protein: 14 g
- Carbs: 30 g
- Potassium: 1888 mg
- Magnesium: 109 mg