• Prep Time:
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  • Serves: 4 Servings

Spinach, Mushroom and Anchovy Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 10 oz Spinach
  • 10 oz Small cap mushrooms
  • 2 oz Anchovy fillets (canned)
  • 2 Lemons
  • 1 Mozzarella cheese
  • 6 tb Olive oil
  • 12 sl French bread, 1/2" thick


Wash and dry the spinach, discard the stalks and put the leaves into a
shallow salad bowl. Put the canned anchovies and their oil into a large
saucepan. Add the olive oil, warm very gently and crush the anchovies with
a wooden spoon so they dissolve and disintegrate. Lightly toast the French
bread on one side only. Paint the untoasted side with a little of the
anchovy oil, then grill until gilded.

Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy
mixture remaining in the pan. Slice the mushrooms thickly and add them to
the salad bowl. Pour on the anchovy dressing while still warm (use a
plastic-bladed spatula to get every last drop formt he pan) and toss

Slice the mozzarella and add it to the salad just before serving. Garnish
with the toasts or hand round separately, and offer wedges of lemon as

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