Arugula and Anchovy Salad

Anchovies remain one of the more sustainable fish available for consumption across the globe. Some of the best canned or jarred varieties come from countries like Spain, where you often see them served in salads as whole fillets.

For this simple salad recipe, fresh arugula greens are combined with cherry tomatoes, boiled eggs, and salted anchovies, and dressed with a simple combination of sherry vinegar and extra virgin olive oil.

The following recipe provides 4 large or 6 smaller-sized salads.

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Arugula and Anchovy Salad

Anchovies remain one of the more sustainable fish available for consumption across the globe. Some of the best canned or jarred varieties come from countries like Spain, where you often see them served in salads as whole fillets.

For this simple salad recipe, fresh arugula greens are combined with cherry tomatoes, boiled eggs, and salted anchovies, and dressed with a simple combination of sherry vinegar and extra virgin olive oil.

The following recipe provides 4 large or 6 smaller-sized salads.

Ingredients

• 1 cup cherry tomatoes (cut in half)
• ¼ tsp Kosher salt
• 6 whole eggs (hard-boiled)
• 4 cups arugula greens
• ¼ small white sweet onion (cut into thin slices)
• 12 anchovies (cut in quarters)
• ½ cup crispy croutons
• Freshly ground black pepper
• A sprinkle of Kosher salt
• 1 Tbsp sherry vinegar
• 3 Tbsp extra virgin olive oil

Instructions 

• Cut the cherry tomatoes in half, and season the halved tomatoes with a small sprinkle of Kosher salt.
• Set the lightly-salted tomatoes in a bowl, and allow them to release some of their liquid for ten minutes.
• After ten minutes, drain the excess water from the salted cherry tomatoes.
• Boil six whole eggs in boiling water for roughly twelve minutes.
• After twelve minutes, remove the eggs from the boiling water and rinse for thirty seconds under cold water.
• Peel the eggs, and cut the boiled eggs into bite-sized pieces.
• In a large mixing bowl, combine the arugula greens, white onion slices, anchovies, cherry tomatoes, hard-boiled eggs, and croutons.
• Season the contents with another sprinkle of Kosher salt, some freshly-ground black pepper, sherry vinegar, and extra virgin olive oil.
• Divide the contents among salad bowls and serve.

Notes

This salad is best served fresh.