Roasted Half Moon Bay Anchovies

anhovies romaine salad
Roasted Half Moon Bay Anchovies on chilled romaine with green garlic vinaigrette
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 4

Ingredients

  • Roasted anchovies:
    • 12 Whole local anchovies
    • 1 Zest of lemon
    • 2 cloves Garlic, peeled and sliced very thinly
    • 1 tsp Coarsely ground black pepper
    • 1 sprig Fresh thyme
    • 1/4 cup Extra virgin olive oil
  • Salad and Vinaigrette:
    • 2 heads Romaine, dark leaves and root end removed, washed and dried
    • 1 head Garlic
    • 2 Salt cured anchovies
    • 1 Egg yolk only
    • 1 cup Virgin olive oil
    • 1/2 Lemon juice only
    • 1 tsp Sherry wine vinegar
    • 1 Tbl Capers, drained and chopped finely
    • 2 Tbls Italian parsley, chopped

Instructions

Roasted anchovies
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the other ingredients in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator. 

Romaine in green garlic vinaigrette
Place the head of unpeeled garlic on a 6" square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.

Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.

Finish and Serve
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.

Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.
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