One of the most beautiful things about summer is the salads. Even if it’s not hot, salads are a great way to feast on seasonal produce, and having home grown rocket and spinach from the yard is an added impetus to get creative in the salad bowl.
On this occasion I had half a pot of natural yogurt left over from the previous night’s dhal, and I was looking for a relatively inexpensive meal. Time to bring out a much under-valued combination – fish and beans.
I opened a can of anchovies, and poured all of the oil into a small bowl. Next, I chopped up the anchovies as small as I could, going over them three times. I put them in the bowl with the oil, and mixed in half a pound of yogurt and a capful of red wine vinegar.
When it was mixed well I swirled in a generous pinch of dried crushed chillies and a generous glug of tabasco. Don’t be scared of the chilli- it won’t make the salad spicy, just give it a bit of a kick. I’ll admit I was a little scared about this combination, but wrapped around a salad it was sublime. A definite success judging by the speed with which the salad disappeared!
This time the salad contained grated carrot, a can of cannelini beans, rocket and baby spinach from the yard, sweetcorn, chopped tomatoes, a chopped yellow pepper and heaps of whole olives. A lovely bowl full of sunshine! There were plenty of contrasting textures and the thick dressing pulled the flavours together perfectly.
- 1 can anchovies
- ~225g yogurt
- 1 pinch crushed chillies
- A dash of Tabasco sauce
- A capful of red wine vinegar
- Drain the anchovies, setting aside the oil.
- Finely chop the anchovies and mix back into the oil.
- Mix in the vinegar and yogurt.
- Swirl through the chilli and Tabasco.