Mixed Greens With Marinated Anchovies

Mixed Greens With Marinated Anchovies
Mixed Greens With Marinated Anchovies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2/3

    cup olive oil 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

    cans anchovies packed in oil - (2 oz ea) drained well (or two 3.75-oz cans sardines in oil)

  • 12

    baguette slices, 1/2" thick

  • 1

    bag mixed baby greens - (5 oz)

  • 2

    tablespoons balsamic vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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 degrees. 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. This recipe yields 4 first-course servings.

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