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White Anchovy, Parmesan & Grilled Bread Salad

This salad is finished with delicate white anchovies and shaved Parmigiano-Reggiano cheese, pungent flavors that are perfect paired with a crisp Alsatian Riesling. Serve as a first course or a light lunch.

Ingredients:

  • 1 small fennel bulb, shaved crosswise into thin
      slices
  • 1 medium carrot, shaved crosswise into thin
      slices
  • 2 celery stalks, shaved crosswise into thin slices
  • 1/2 cup loosely packed flat-leaf parsley
      leaves
  • 1/4 cup chopped green onion tops
  • Juice of 1 lemon
  • 2 tsp. Champagne or white wine vinegar
  • 3 Tbs. extra-virgin olive oil, plus more
      as needed
  • Salt and freshly ground pepper, to taste
  • 4 slices country-style bread, each 4 to 5 inches
      wide and about 1 inch thick
  • 1 cup Parmigiano-Reggiano cheese shavings
  • 12 to 16 oil-cured white anchovy fillets

Directions:

In a nonreactive mixing bowl, combine the fennel, carrot, celery, half of the parsley, the green onions, lemon juice, vinegar, 3 Tbs. olive oil, salt and pepper. Stir together until blended and set aside.

Prepare a medium-hot fire in a grill.

Brush both sides of the bread slices with olive oil and season with salt and pepper. Grill the bread until crispy and golden, 2 to 3 minutes per side. Let cool slightly, then, using a chef's knife, cut the bread into 1/2 to 3/4-inch cubes. In a large salad bowl, toss the bread with the vegetable mixture and half of the cheese. Let the salad stand, stirring occasionally, 12 to 15 minutes. Adjust seasonings with salt and pepper.

Divide the salad among individual salad bowls. Garnish with anchovies and the remaining cheese and parsley. Serves 4.
Williams-Sonoma Kitchen.