Spring Salad with Anchovy Vinaigrette (and edible flowers)

I have had a can of anchovies staring at me for 3 weeks now and finally decided to use them.  They are now my new favorite ingredient in homemade salad dressings…I can’t believe that I was afraid of them before.  Also, when I was picking out herbs at Whole Foods today, I saw these edible flowers, so I had to give them a try too!

6 oz spring mix of greens
1/4 oz edible flowers
1/4 carrot, grated
1/2 avocado, chopped
1/4 cucumber, chopped
2T sunflower seeds, raw and unsalted
4 pearl tomatoes (or equivalent of preferred variety), chopped
1/4 Asian pear (or an apple), chopped
Fresh ground pepper to taste

DRESSING:
1/4 cup high-quality olive oil
1T fresh lemon juice
2 tsp whole grain Dijon mustard
1T raw honey
1/8 tsp Sriracha
6 anchovy fillets
1 garlic clove, minced
pinch sea salt
pinch of ground pepper

Finely chop the anchovy fillets until they are almost in a paste form.  Scrape into a bowl and add remaining ingredients. Whisk together. Refrigerate.

Assemble salad. Enjoy!

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One Comment

  1. Scarlet Voegeli says:

    Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea.`

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