Spinach, mushroom & anchovy salad

 
                     SPINACH, MUSHROOM & ANCHOVY SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Spinach
   10       oz           Small cap mushrooms
    2       oz           Anchovy fillets (canned)
    2                    Lemons
    1                    Mozzarella cheese
    6       tb           Olive oil
   12       sl           French bread, 1/2" thick
 
   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
  
 
 
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