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Ingredients
Vegetable Salad with Anchovy Dressing
- For the anchovy dressing
- 80 grams Anchovy fillet (in oil)
- 4 garlic cloves
- ½ bunch Basil
- 80 milliliters olive oil
- 2 Tbsps lemon juice
- freshly ground peppers
- For the salad
- 1 smaller Broccoli
- 2 carrots
- 2 stalks Celery
- 1 Kohlrabi
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 large red onions
- salt
Rinse the broccoli, divide into florets and cut the stalks into small cubes. Peel the carrots, quarter lengthwise and cut into 2 cm (approximately 1 inch) long pieces. Trim the celery, rinse and cut into 1 cm (approximately 1/2 inch) long pieces. Trim the kohlrabi and cut into eighths. Peel the onions and cut into thick pins. Trim the peppers, rinse, cut in half, remove seeds and ribs and cut into wide strips.
Bring a large pot of salted water to a boil. First, add the carrots and kohlrabi. After 2 minutes add broccoli and after another 2 minutes add celery, onions and peppers. Cook for another 2 minutes then pour the vegetables in a colander, rinse with cold water and drain. For the dressing, drain and chop the anchovy fillets. Peel the garlic and cut into very small cubes. Rinse the basil, shake dry, put aside some for garnish and finely chop the rest. Pour the oil into a small saucepan and warm slightly, then cook anchovies and garlic for about 2-3 minutes. Mix in lemon juice, basil and pepper to taste. To serve, arrange the vegetables on dish, drizzle a little of the anchovy dressing about and garnish with basil. Serve the rest of the dressing separately.