Green Salad With Anchovies And Olives

Ah, those anchovies! Do you allow this tested-by-centuries food into your diet? Oh do you even know what anchovies are?

Anchovies are oily fish that contribute UMAMI into our palatable diet. Food experts identify this “umami” phenomenon as an amazing experience by our taste buds this magical blend of salty and sweet and sour and everything in-between. In my humble definition of this effect, every person will have their unique tasting of the food where anchovies are present.

That’s why I would like to share one of the simple, yet very UMAMI filled green salad with anchovies and olives.

Ingredients
5 oz cooked string beans, in 2-inch pieces
5 oz new potatoes, cooked and sliced
2 oz anchovy fillets
1/3 cup pitted black olives, in halves
12 grape tomatoes, halved
6 big lettuce leaves
14 oz canned salmon or tuna, drained and flaked

Dressing
1/4 cup extra virgin oil
1.5 Tsp lemon juice
1 tsp white wine vinegar
1 tsp chopped fresh thyme
Salt and pepper to taste

Preparation
• Salad Dressing: Mix olive oil, lemon juice and white wine vinegar in a jar. Add fresh thyme and salt and pepper. Shake the mixture in the jar until smooth.
• Place the string beans, potatoes, anchovies, black olives, tomatoes, lettuce and salmon (or tuna) in a salad bowl
• Pour the salad dressing over the salad mix and toss gently