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Don’t let the word “anchovy” send you over the bend. It’s the salty, spicy deliciousness hidden in many foods. The recipe is based upon one found in The Best of Food & Wine (1984). This salad is one of my favorites. It goes together very, very quickly. The salad is dressed with warm dressing.
Ingredients:
1 lb. fresh spinach, rinsed, dried and trimmed
3 hard-cooked eggs, sliced
½ lb. mushrooms, sliced
8 slices cooked bacon, crumbled
1 2-oz. can flat anchovy fillets, with 1 tsp. of the oil
3 Tbsp. olive oil
1 tsp. sesame oil
2-1/2 Tbsp. red-wine vinegar
2 tsp. capers
1-1/2 Tbsp. Dijon mustard
Place the spinach into a very large bowl. Scatter the egg, mushroom, and bacon pieces across the top.
In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.
Bring the dressing to a boil over moderately high heat for about 5 seconds, drizzle over the salad and toss.
