The Sea on Your Plate: Grilled Anchovy, Olive, and Pistachio Salad
How much I love these solutions: simple, light but with taste! This salad is a tribute to the authentic flavors of the Mediterranean. The saltiness of the fresh anchovies, quickly grilled to keep them tender and juicy, perfectly matches with the bold character of the olives and the crunchiness of the green gold: the pistachio. An unbeatable combination of fish and seasonal vegetables! And after all, although September days indicate the end of summer, it’s still warm, and these single dishes are quite pleasant! Moreover, not only is it prepared in no time, but it also offers great satisfaction in terms of flavor and digestibility. Indeed, the delicacy of the lamb’s lettuce goes well with the taste of the anchovies, which are, needless to say, the top of Omega-3. Besides, in general, blue fish is valuable for many reasons, so much so that it cannot be missing from our tables. All fish belonging to this category are among the richest in unsaturated fatty acids, and their consumption ensures a high content of minerals and vitamins. The secret? A drizzle of raw extra virgin olive oil and a splash of lemon to enhance the contrast between the softness of the fish and the crunch of the nuts, and citrus zest that will further enhance this fantastic dish, giving freshness and crunchiness at the same time. In short, a full of wellness and genuineness within everyone’s reach!
If, like me, you love dishes based on blue fish, here are some other delicious ideas for inspiration:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All Seasons
Ingredients
⚠️ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing more!
- 4.2 oz lamb's lettuce
- 2.6 lbs anchovies (1.5 lbs net)
- 1.8 oz black olives
- 1.4 oz chopped pistachios
- 1.1 oz poppy seeds
- 2 lemons (juice)
- 2 lemon zest (untreated)
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoon garlic powder
- to taste salt
- to taste pink peppercorns
- 1 pinch black pepper
Tools
- 1 Griddle
- 1 Sieve
- Paper Towel
- 1 Bowl
- 1 Lid
- 1 Mixing Bowl
- 1 Hand Whisk
Preparation
Proceed to gut the anchovies, removing the head, then open them in half, gently removing the central bone and tail, and wash them under running water. If you’re not skilled, ask your trusted fishmonger to do this process.
Pat them dry with kitchen paper, then cook them on a hot griddle over low heat for a few minutes first on the skin side.
Then continue cooking for another 2′ turning them on the other side.
Place them in a bowl and cover with a lid or plastic wrap to keep them warm.
Meanwhile, in a mixing bowl, emulsify, using a hand whisk or a fork, the lemon juice with the oil, also add the garlic powder, a pinch of salt, and ground black pepper.
Dress the anchovies with this emulsion, then garnish the serving plate with the lamb’s lettuce, pitted olives, chopped pistachios, poppy seeds, lemon zest, and pink peppercorns.
Adjust salt if necessary and serve with lemon slices.
And voilà… the grilled anchovy, olive, and pistachio salad is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
You can also add toasted sunflower seeds or flaxseeds to taste.
Storage
👉The grilled anchovy, olive, and pistachio salad is best consumed immediately or, without dressing, it can be stored for a maximum of 1-2 days covered with plastic wrap or in containers suitable for refrigeration, preferably glass.
