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  • תמונת הסופר/תmor beja

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 :)


Ingredients:

  • 6 medium potatoes

  • 5 fillets of anchovies

  • 2 tablespoons capers

  • 6 portobello mushrooms

  • 3 cloves of garlic

  • 2 green onion stalks

  • Salt

  • 50 grams of Parmesan cheese

  • Black pepper

  • Olive oil

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


Prep:

  • 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.


Enjoy!




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