About five years ago, I wrote a post about a salad soup (https://myhomefoodthatsamore.wordpress.com/2012/02/29/soup-series-salad-soup/) which is just the sort of thing one craves when the temperatures are cold or gloomy. At the time, I was very surprised to come across the inclusion of salad(s) in a soup but now of course I think it’s ‘normal’. It’s also very easy to make which never hurts.
A few months ago, I found out that salad can also be cooked and served as a side dish. I’ll say straight away that though this might not be something I shall be clamouring for any time in the near future (especially now that Summer is about to explode), it did taste perfectly nice. I think it would make an excellent go-to recipe for when we are tormented by the sight of unused, somewhat sad-looking salad languoring in our fridges. Bonus: we enjoy a nice side dish AND get to feel virtuous because we ‘dispose’ of the salad in a fitting manner, avoiding food waste.
The lettuce needs to be simmered in salted water for about three to four minutes, then drained and rinsed under running cold water. Squeeze gently so as to remove as much water as possible. Use some olive oil, butter and anchovy fillets as a sauce with which to coat and sauté the salad for a few minutes and then season with salt and pepper. The anchovy melts in the butter and olive oil and so leaves no strong aftertaste.
Arguably, mine was not at all a sad looking salad. It was lovely and fresh.
Do sprinkle some salt over the salad … and white pepper might be nice too.
Maybe add a few olives? capers even? Grated cheese? Raisins? Pine nuts?