Vinaigrette with Anchovies and Arugula

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can buy a mix of vegetables for the vinaigrette at the store or prepare it yourself by boiling potatoes, beets, and carrots, then dicing them.

Ingredients

Green Peas - 5.3 oz
Vinaigrette Vegetable Mix - 21.2 oz
Pickled Cauliflower - 3.5 oz
Spanish onions - 1 piece
Shallot - 0.4 oz
Anchovies - 0.9 oz
Honey - 1.2 oz
Champagne Vinegar - 1 fl oz
Vegetable Oil - 4 fl oz
Arugula - 2.3 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blanch the peas in boiling water for 3 minutes. Then drain and transfer them to ice water to stop the cooking process.

Step 2

Dice the red onion and pickles into medium cubes. Chop the chives finely, and mince the anchovies very finely, almost to a paste.

Step 3

In a bowl, use a whisk to combine the honey, mustard, vinegar, and pepper. Then, while continuing to whisk, gradually pour in the oil.

Step 4

In one bowl, combine the potatoes, carrots, onion, and cucumber, add the dressing to the vegetables, and mix well. In a separate bowl, mix the beetroot with the dressing, reserving a little dressing for later.

Step 5

Using a culinary ring, layer the beetroot, then the vegetable mixture, followed by the peas. Drizzle with sauce and finish with a layer of beetroot. Arrange the arugula leaves beautifully around the dish, sprinkle with scallions, and serve.