Brain salad with anchovies
Simple salad recipes require minimal ingredients and require very little preparation time. Let's use the most basic ingredients—those you can find in any supermarket. For example, from meat...
- beef brains – 400 g
- anchovies (optional) – 150 g
- salad leaf mix
- olive oil – 3 tbsp.
- green asparagus – 200 g
- cherry tomatoes – 15 pcs.
- salt – to taste
- juice of 1/6 lemon – 3 tbsp.
- boiled quail eggs – 8 pcs.
- grain mustard – 1 tsp.
- Add 2 tablespoons of lemon juice to the water and soak the brains for 2 hours. Remove the membrane from the brains in the water. Transfer to a saucepan of cold, salted water and simmer for 30 minutes. Cool and cut into small cubes.
- Trim the tough ends of the asparagus. Place the stalks in boiling salted water and cook for 2–3 minutes. Drain and let cool.
- Cut the anchovies into strips, the eggs into circles, and the tomatoes in half. Tear the salad and arrange it on plates along with the brains, anchovies, eggs, asparagus, and tomatoes. Mix vinegar, oil, mustard, salt, and pepper and pour over the salad.
Anchoïade can be served hot or cold, with a selection of fresh vegetables—it makes a wonderful, healthy, and light appetizer. Or use it as a dressing for potato salads. In southern France, anchoïade is known by the Provençal name pebrade.
Salads are rich in vitamins and minerals and very low in calories. There are over a hundred types of lettuce: leafy and head, in a wide variety of shapes and colors, from delicate green to deep burgundy. The most...
A good dressing can completely transform any salad: making it more flavorful and aromatic or highlighting the natural flavors of ingredients. Salad dressings are usually made with vegetable oil,...
Brains aren't exactly a dietary food: they contain half as much protein as meat, but they're very high in cholesterol. Beef brains have a fairly dense consistency. When cooked...
