A traditional French salad recipe that is super easy to make. Cooked potatoes, tuna, string beans, lettuce, tomatoes, ...

If you have a can or jar of anchovies, don't toss out the oil the fish came packed in. It's liquid gold that you can put to ...

Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar ...

In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and ... Taste and add more salt or lemon juice as needed. Let salad rest in refrigerator at least 10 minutes before ...

The brandade will keep for three days in the refrigerator. To make the dressing combine the anchovy, capers, rapeseed oil, garlic, lemon zest and juice, sea salt and black pepper in a small bowl ...

He brought in anchovies as his inspiration ingredient ... Mark and Alice use them to create an aioli to dress their bistro salad. 200g the freshest, best assorted lettuce leaves of choice ...

Do not use salad cream. If working with uncleaned abalone ... Scrub the shells and dry them with a dish cloth. Make the anchovy and caper mayonnaise just before frying the abalone.