The other day I had a WhatsApp conversation with my brother about cooking. He told me that he isn’t really good at making interesting salads. My advice was to just thrown in non-typical salad ingredients. And then there, you’re done.
My brother said he likes anchovies. I had this anchovy recipe ready to post, so this one is dedicated to him.
Anchovy, Rosemary Cheese and Lentil Salad
I must admit I cheated here because the lentils are from a jar. As are the anchovies. Spain produces great seafood and legumes in jars. They are great to use for when we are in a rush.
A couple of months ago we discovered our new favourite cheese shop in our neighbourhood. Apart from a larger variety of Spanish cheeses than there is in a supermarket, they also specialise in French cheeses. The staff are super friendly, helpful and don’t doubt to give you a piece to try there in case you are in doubt. Therefore recently we have been trying out different interesting cheeses, and this cheese with rosemary was one of our latest findings. You can eat it with or without the rosemary. I prefer it with the rosemary as it gives it a stronger herby taste.
Anchovies, rosemary cheese, lentils, lettuce, black pepper, sherry vinegar, olive oil
Wash and cut the salad. Drain the lentils and anchovies. Cut the cheese into cubes. Arrange everything on a plate. Sprinkle some freshly ground black pepper. Pour some sherry vinegar and olive oil on top.
Thank you for reading!