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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