piquillo green pepper and marinated anchovy salad

60 min
Type of dish: Fish
Temperature: Cold
Meses de temporada*: April, May, June, July
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Anchovies 0.333 kg
Table salt 10.0 g
Vinegar 0.167 l
Garlic, bulb 0.667 ud
Parsley 5.0 g
Olive oil 0.083 l
Tomate corazón de toro 0.333 kg
Red onion 0.1 kg
Ground white pepper 0.033 g
Lemon 0.067 kg
Table salt 0.667 g
Piquillo peppers 6.667 ud
Elaboration

For this recipe, the following elaborations are needed:

  • Prepare the marinaded anchovies.
  • Clean and cut the tomatoes in slices of 1/2 cm.
  • Cut the onion in thin rings.
  • Cut the piquillo pepper in strips and coat with olive oil.

PLATING UP

  • Place on one side of the plate the lettuce mix, and place  the onion and the black olives
  • On the other side, put two slices of tomato seasoned with salt and alternatley place them with the anchovies and the piquillo peppers.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 2.97 g
Saturates 3.89 g
Monounsaturated fatty acids 15.42 g
Polyunsaturated fatty acids 2.91 g
Cholesterol 36.42 mg
Calcium 83.31 mg
Iron 1.89 mg
Zinc 0.55 mg
Vitamin A 114.22 ug
Vitamin C 28.55 g
Folic acid 72.59 ug
Salt (Sodium) 1195.8 mg
Sugars 4.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.