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Tomato salad with anchovy fillets

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Ingredients for 4 servings:

  • 500 g tomatoes
  • 1 can of corn
  • 2 onions
  • 1 class can/n anchovy fillet(s), approx. 65 g
  • 1 bunch of chives
  • 1 tbsp mustard
  • 1 lemon(s)
  • Salt and pepper, freshly ground
  • Paprika powder, sweet
  • 4 tbsp olive oil
  • some water

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

Wash the tomatoes, remove the stems, and slice them. Drain the corn. Peel the onions and dice very finely. Rinse the anchovy fillets and pat dry. Rinse the chives and cut them into small pieces. Mix the mustard, lemon juice, salt, pepper, paprika, and olive oil with water. Arrange the salad ingredients in a bowl. Pour the dressing over the tomatoes and let them stand for ten minutes. Sprinkle with chives. Serve with crispbread or whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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