Potatoes in anchovy oil salad
I just love these kind of recipes.
Recipes that start with "I'm hungry, I do not have the strength to go to the grocery store so we'll see what can be made with what's I have here"
And then something really delicious is being created.
This is exactly what happened with this salad recipe, a friend was on her way to my place and I did not have the strength or time to go down to the grocery store again and I decided to improvise with what is in the house.
And since, I made this salad on a few more occasions and saw that people really liked it so I decided to post the recipe!
Also I thought it can be a nice addition to Shavuot dinner next week :)
6 medium potatoes
5 fillets of anchovies
2 tablespoons capers
6 portobello mushrooms
3 cloves of garlic
2 green onion stalks
50 grams of Parmesan cheese
For the sauce-
1 tablespoon mayonnaise
Half a squeezed lemon
Half a teaspoon of salt
A quarter teaspoon of sweet / spicy paprika
A pinch of black pepper
Cook the potatoes with the peel, in a pot with water, a teaspoon of salt and half a lemon.
When the potatoes are cooked, strain the water, cut them into cubes and place them in a pan with baking paper.
Preheat the oven to 200 degrees.
Meanwhile, prepare the anchovy oil - Heat olive oil in a pan (about 6-7 tablespoons) with 3 cloves of crushed garlic, 5 chopped anchovies fillets and a pinch of black pepper. After 3-4 minuets on low-medium heat turn it off. Let the oil to absorb the flavors of the anchovies and the garlic, just make sure that it does not burn.
Brush the potatoes with the anchovy oil [use all of it!], sprinkle a little salt and put in the oven until it get nicely grilled.
In the pan that was the used to make the anchovy oil (no need to rinse the pan), sauté the portobolo mushrooms cut into slices with a little bit of olive oil, salt and pepper.
When the potatoes are ready, take them out of the oven and let them cool for a bit.
Prepare the sauce - just mix all the ingredients of the sauce well.
Then, start to plate the salad.
Place the potatoes in a bowl and top with the roasted mushrooms.
Chop the scallions and sprinkle over.
Rinse the capers a little with water, so that it won't add too much saltiness and add it to the salad.
Drizzle some sauce over everything and then scrape over the parmesan.