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After all the rich, varied dining over the past week, I felt like something very simple and unadorned. This Salad With Anchovy Vinaigrette, Pecorino and Walnuts was exactly what I was yearning for.

On the rare occasions I don’t get enough vegetables in my daily diet, I begin to really crave them. While in Slidell, Louisiana this past weekend, I ordered a side of steamed broccoli to accompany our Zydeco Shrimp, Charbroiled Oysters and Crawfish Cakes. As much as I enjoyed the rich food, it was good to get home to some plain eating.


greens with anchovy dressing

Eight 1/4-inch-thick baguette slices, cut on the diagonal

1/4 cup olive oil, plus more to brush bread

3 garlic cloves, peeled

salt and freshly ground black pepper

3 anchovy fillets, finely chopped

1 1/2 tablespoons red wine vinegar

salad greens

2/3 cup walnuts, lightly toasted

1/4 pound pecorino shavings

Heat oven to 425F. Brush bread on both sides with oil and place on a baking sheet. Toast until golden and crisp, about 10 minutes. Cut one garlic clove in half. Remove toasts from oven and rub on both sides with cut garlic. Set aside.

Meanwhile, using a mortar and pestle, crush remaining garlic with a pinch of salt to form a paste. Add anchovies and grind into paste. Transfer to a bowl and stir in vinegar. Let rest for 10 minutes. Whisk oil into anchovy mixture until dressing thickens and season with salt and pepper.

Toss greens and walnuts with enough dressing to coat. Toss in cheese and season with salt and pepper. Garnish with croutons.


Recipe adapted from The Wall Street Journal, November 2013