RECIPE : Wild Planet White Anchovies - Delicious and Great for your Body!


1/2 cup Sir Kensington's Mayonnaise
1 Tbsp. lemon juice
1 Tbsp. chopped caperberries or Kalamata olives
1 clove garlic, minced
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
6-8 thin slices of good, crusty bread (such as ciabatta)
1 clove garlic, peeled and left whole
1 can Wild Planet White Anchovies in EVOO or Water, drained
Fresh chopped parsley for garnish


Whisk together mayonnaise, lemon juice, capers/olives, minced garlic clove and extra virgin olive oil in a small bowl. Season with salt and pepper and set aside.
Toast bread slices until lightly golden brown. Gently rub peeled, the whole clove of garlic on tops of bread slices. Spread a small amount of lemon aïoli mixture on each bread slice. Place 1-2 white anchovies onto each slice of bread and garnish with fresh parsley.

With 35% of the RDA for calcium and an average of 1,240mg EPA and 770mg DHA Omega 3 per can, these smart little fish have a rightful place in your healthy diet.
Not the typical anchovy! Similar to a sardine, Wild Planet White Anchovies - known as boquerones in Spanish restaurants worldwide - have a clean, mild flavor. Smaller and with a more delicate texture than our sardines, these anchovies are perfectly suited for a tapas platter, draped over a Caesar salad, or as a snack straight from the can.
OU Kosher Pareve - Gluten Free - Non-GMO

INGREDIENTS: Sardines (Sardinops sagax or Sardinops melanostictus), extra virgin olive oil, water, sea salt, aqueous natural smoke.


Wild Planet Anchovies

Makes 3-4 servings


1/2 cup finely grated Parmigiano-Reggiano cheese
2 Tbsp. roasted garlic
2 Tbsp. sherry vinegar
1 Tbsp. Dijon mustard
1 can Wild Planet White Anchovies in EVOO or Water, 6 removed & drained
1 egg yolk
1 1/4 cups extra virgin olive oil
Romaine lettuce, torn into bite-size pieces
Additional grated cheese, salt, and pepper
Remaining Wild Planet White Anchovies in EVOO or Water, drained


For dressing, combine cheese, garlic, vinegar, mustard, six anchovies and egg yolk in a food processor and blend until smooth. With machine running, drizzle oil through feed tube to emulsify the dressing. Add vinegar or water as necessary until desired consistency is reached. For salad, place lettuce in serving bowl. Add croutons and dressing to taste. Toss well, sprinkle with additional cheese, salt, and pepper. Top with remaining anchovies.
 Another Anchovy is 


Courtesy Wild Planet


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