Early Garden Bounty, Greens with Anchovy Caper Dressing

We’ve had a wonderfully wet spring, and now my garden is beginning to produce. This morning I woke to hazy skies and the first really warm temperatures of the season. It was perfect harvesting weather. Like so many vegetables, lettuces are simply best when harvested from your own garden. Sweet & tender young salad greens are divine. A few weeks ago, I bought seed packets from Botanical Interests (available at many Boulder area grocery stores), and planted to my heart’s content. Thanks to good precipitation, I am preparing a simple salad of spring lettuces & radishes. Perusing through one of my many cooking magazines, I found an anchovy, olive oil, and caper dressing recipe I thought would be nice to try.

Ingredients:
1/2 lb Lettuce greens
1 Bunch radishes
2 Anchovy fillets, drained
1/4 cup extra-virgin olive oil
1 Tbsp. drained capers
1 cup fresh parsley
1 cup fresh cilantro
1/4 cups white wine vinegar
Celtic sea salt to taste
Black pepper to taste

20130610-154631.jpg
Directions:
Wash & prepare greens and radishes.
Slice radishes, and set aside.
Blend in food processor – anchovies, oil, capers and fresh herbs. Transfer to large bowl, mix in 1/4 cup vinegar (or more) and season with salt and pepper. Gently massage into salad greens. Add radishes, toss and serve.

20130612-063300.jpg

<img

20130612-172313.jpgLots of fresh herbs and the umami quality of the anchovies made a combination that was delicious on cannellini beans as well.

3 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply to Mignon Cancel reply

Your email address will not be published. Required fields are marked *