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🍽️ Spicy Vegetable Salad with Anchovies

437 kcal · 30 min · 4 servings

Spicy Vegetable Salad with Anchovies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the peas thaw in a colander.
  2. 2. Wash the beans and remove the tough ends.
  3. 3. Cut the beans into pieces about 2 cm long.
  4. 4. Peel the potatoes and wash them.
  5. 5. Cut the potatoes into cubes of approx. 2 cm.
  6. 6. Peel, clean and wash the carrot.
  7. 7. Cut the carrot into cubes of approx. 1 cm.
  8. 8. Cook the peas, potatoes and carrots one after the other in boiling salted water until al dente.
  9. 9. Let the cooked vegetables drain and cool down.
  10. 10. Drain the artichoke hearts and let them drain well.
  11. 11. Quarter the artichoke hearts and put them in a large bowl.
  12. 12. Finely dice the cornichons and add them to the bowl.
  13. 13. Add the capers.
  14. 14. Pit 10 olives and slice them.
  15. 15. Add the olive slices to the bowl.
  16. 16. Finely chop the anchovy fillets.
  17. 17. Add the anchovies to the bowl.
  18. 18. Set aside the cooled vegetables.
  19. 19. Put the egg yolk, mustard and ¼ tsp salt in the blender.
  20. 20. Whisk the mixture in the blender until frothy.
  21. 21. Stir the olive oil drop by drop into the mixture.
  22. 22. Continue stirring until the oil is incorporated in a thin stream while stirring constantly.
  23. 23. Continue stirring until a creamy sauce has formed.
  24. 24. Season the dressing with lemon juice, salt and pepper.
  25. 25. Pour the dressing over the salad.
  26. 26. Add the cooked vegetables to the bowl.
  27. 27. Gently mix everything with 2 large spoons.
  28. 28. Let the salad marinate for 1 hour.
  29. 29. Season the salad with salt and pepper after marinating.
  30. 30. Garnish the salad with the remaining olives.
  31. 31. Serve the salad.

Nutrition per serving