Anchovies. Usually not a crowd pleaser. My sister went to Italy last month and when she asked me what I wanted her to bring back for me, the look on her face wasn't the prettiest when I asked her for a can of anchovies instead of a topshop dress (you can now order online hehe!)
White anchovies are the best type (in my humble opinion). They have a milder, fresher flavour than the brown ones and are a somewhat craze at the moment....
This salad is inspired by one I had at Buzo in Paddington alongside a terribly impressive mushroom, prosciutto and truffle lasagne. I added grapes to give a little freshness and sweetness to balance the saltiness of the anchovies.
It won't be for everyone, but the puppy wanted a sniff, and that's usually a good sign.
Celery, Grape, Parsley and White Anchovy Salad:
Inspired by Buzo
This recipe uses handfuls instead of precise measurements, because who really measures when making a salad? Also for the dressing I just used lemon juice and the leftover marinade from the anchovies, if you can think of a better dressing, let me know!
a handful of thinly sliced celery
a handful of chopped parsley
a handful of halved seedless green grapes
approx 6 marinated white anchovy fillets, sliced in half length ways, marinade reserved
squeeze of lemon juice
Toss all ingredients together and serve with a glass of crisp white wine. Serve preferably on some kind of terrace or patch of sunshine, as summer a'comin!