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Writer's pictureCulinary Cam

The Polarizing Anchovy + Egg Salad Niçoise

Updated: 2 days ago

This is my first post for the 2024 #AlphabetChallenge and I am woefully tardy. Whoops. So sorry. But we stayed up till almost 2 o'clock after ringing in the New Year; then went on an all day hike the following day. Still I wanted to post because this is one of my favorite blogging events of the month. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.



A is for...


The Polarizing Anchovy


I have to laugh when I look at at an online conversation I had with some food and wine writers recently. I had no idea how polarizing anchovies were. Thankfully everyone in my household likes them, but these comments gave me a chuckle. I had posted my burrata and anchovy photo with the caption, in the middle of an exchange about anchovies, "What? You don't like hairy little fish in your food?! You guys would make me eat this all by myself!??"


I got...

  • Maybe I'd use them lightly or as a garnish. They are so salty.

  • Yup, that's all you!

  • Mashed up into stuff sure. In their full fishy form absolutely not.

  • What's funny is I'll try anything once. I've eaten all manner of bugs, worms, & weird body parts. Likely wouldn't ever eat any of them again though.


All the way to...

  • Have you ever tried them on Pizza - e la morta sua. Delicious. Pizza Napoli.

  • omg that looks so good!


So, people's reactions to this little fish run the gamut.

Egg Salad Niçoise


Salad

  • 4 hard boiled eggs, peeled and diced

  • 2 anchovies for garnish

  • 1 tomato, sliced into wedges

  • 2 handfuls of haricots verts, blanched

  • 6 new potatoes, boiled and halved

  • 2 Tablespoons pitted Niçoise olives

  • 3 cups torn lettuce leaves


Vinaigrette

  • 2 Tablespoons Dijon mustard

  • 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar

  • 2 anchovies

  • 1 cup olive oil

  • 1/2 teaspoon flake salt

  • 1/4 teaspoon freshly ground pepper, plus more to taste



Vinaigrette

In a small bowl, crush 2 anchovies into a paste. Add in the mustard and vinegar, then begin whisking. Slowly pour in oil in a steady stream, whisking constantly until all the oil is included and dressing is creamy and emulsified. Fold in the salt and pepper; season with additional salt and pepper, as needed.


Salad

In a medium bowl, add diced hardboiled eggs and 2 to 3 Tablespoons vinaigrette. Stir to incorporate and break up the yolks a little bit.


Plate 1-1/2 cups lettuce per plate. Place egg salad on top of the lettuce. Add a pile of tomatoes, green beans, and potatoes, arranging them however you like. Drizzle dressing over the vegetables. Garnish the egg salad with a whole anchovy.


Add a few grinds of freshly ground pepper. Serve immediately.


This Time Last Year

I shared...with links to everyone else's posts...


That's a wrap for the letter 'A'. See you in two weeks for the letter 'B'. Stay tuned!

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3 Comments


Colleen
2 days ago

So funny...I love the comments and can totally understand. Mashed up in things, yes. All by their fishy lonesome, no!!! Although, I do love salad...so I would definitely try this first before making a decision!

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Wendy Klik
Wendy Klik
3 days ago

I often use anchovies or anchovy paste to flavor food but I never let my family know about it LOL

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Culinary Cam
Culinary Cam
3 days ago
Replying to

That is both genius and hilarious. Anchovies add such a delicious saltiness to any food...whether disclosed or not. LOL.

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