I learnt two new things while cooking dinner on Friday night. The first was how to prepare alici (fresh anchovy fish). We were making fritto misto for dinner and these were to be one of the varieties of seafood cleaned, tossed in semolina flour and then deep-fried.
It turns out that these little fish are really easy to clean, although the process of ripping the head of, opening the belly and pulling out the backbone isn’t very attractive, so I decided not to make that the focus of this post! Instead I thought I’d share the other thing I learned on Friday night: a new salad recipe.
Working to instructions from Liz I threw this salad together in a few moments. It goes amazingly well with seafood, but would probably compliment chicken or pork just as well.
Using good-quality ingredients is the key to this simple salad. For me that means buying good, pit-in olives. To get the pits out I simply squash the olive with the flat of a knife and then pull the flesh away from the pit. This works fairly well, but if anyone has a better technique I’d be happy to hear it!
2 cups celery, diced
1 cup green olives, pitted and roughly chopped
1/2 medium red onion, finely diced
1–2 teaspoons dried oregano
Juice of 1/2 a lemon
2ish tablespoons olive oil
Mix the celery, olives, red onion and oregano in a bowl. Dress with enough lemon juice and olive oil to lightly coat all of the ingredients. Taste and adjust as required.