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Spring salad with anchovy and mint vinaigrette

By on May 7, 2014
This mediterranean-inspired mixed greens and egg is a very refreshing salad that can be enjoyed as an appetizer or a stand-alone meal.

 

Ingredients: 1 cup sweet peas, 2 med size avocados, 1 romaine lettuce, 1 can minced anchovies, 4-5 asparagus spears,  3 soft boiled eggs, minced thyme leaves, minced onion, fresh ground black pepper, 1 teaspoons lemon juice, olive oil, 1/2 pack fresh peppermint leaves, white wine vinaigrette, salt
(Serves 2. Adjust portions according to the number of people)

Mint dressing: In a deep bowl, mix olive oil, peppermint leaves, vinaigrette, minced anchovies, salt and black pepper
Note: anchovies are fairly salty so take care not to put too much salt.

Boil asparagus and sweet peas for 2-3 mins. Cut water using a strainer then set aside to cool. Mix avocado with the rest of the ingredients with the eggs last. Season with freshly ground black pepper as desired.

About Julie Wilson