MIXED GREENS WITH MARINATED ANCHOVIES

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Mixed Greens with Marinated Anchovies image

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years - but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

Provided by Candida Sportiello

Yield Makes 4 first-course servings

Number Of Ingredients 10

2/3 cup plus 1/4 cup olive oil
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
12 1/2-inch-thick baguette slices
1 5-ounce bag mixed baby greens
2 tablespoons balsamic vinegar

Steps:

  • Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
  • Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
  • Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.

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