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10 oz Spinach 1 Mozzarella cheese
10 oz Small cap mushrooms 6 tb Olive oil
2 oz Anchovy fillets (canned) 12 sl French bread, 1/2" thick
2 Lemons
4 servings
Wash and dry the spinach, discard the stalks and put the leaves into a
shallow salad bowl. Put the canned anchovies and their oil into a large
saucepan. Add the olive oil, warm very gently and crush the anchovies with
a wooden spoon so they dissolve and disintegrate. Lightly toast the French
bread on one side only. Paint the untoasted side with a little of the
anchovy oil, then grill until gilded.
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy
mixture remaining in the pan. Slice the mushrooms thickly and add them to
the salad bowl. Pour on the anchovy dressing while still warm (use a
plastic-bladed spatula to get every last drop formt he pan) and toss
gently.
Slice the mozzarella and add it to the salad just before serving. Garnish
with the toasts or hand round separately, and offer wedges of lemon as
well.
Source: Philippa Davenport in "Country Living" (British), September 1988.
Typed for you by Karen Mintzias
10 oz Small cap mushrooms 6 tb Olive oil
2 oz Anchovy fillets (canned) 12 sl French bread, 1/2" thick
2 Lemons
4 servings
Wash and dry the spinach, discard the stalks and put the leaves into a
shallow salad bowl. Put the canned anchovies and their oil into a large
saucepan. Add the olive oil, warm very gently and crush the anchovies with
a wooden spoon so they dissolve and disintegrate. Lightly toast the French
bread on one side only. Paint the untoasted side with a little of the
anchovy oil, then grill until gilded.
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy
mixture remaining in the pan. Slice the mushrooms thickly and add them to
the salad bowl. Pour on the anchovy dressing while still warm (use a
plastic-bladed spatula to get every last drop formt he pan) and toss
gently.
Slice the mozzarella and add it to the salad just before serving. Garnish
with the toasts or hand round separately, and offer wedges of lemon as
well.
Source: Philippa Davenport in "Country Living" (British), September 1988.
Typed for you by Karen Mintzias
