Watercress and Carrot Harmony with Anchovy Elegance
Experience the culinary artistry of Chef José Barcena from New York’s renowned San Martín Restaurant with this exquisite salad, where the bold essence of anchovies takes center stage.
Ingredients
SERVES 4:
- 1 bunch watercress rinsed and with thick stems trimmed
- 2 medium carrots thinly sliced into strips
- Dressing:
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ¼ teaspoon Dijon mustard
- 3 anchovy fillets finely chopped
- ½ teaspoon finely chopped capers
- 4 teaspoons finely chopped onion
- Salt
- Freshly ground black pepper
- 1 tablespoon finely chopped sour pickle
- 1 tablespoon finely chopped tomato
- 2 teaspoons finely chopped fresh flat-leaf parsley
Instructions
- On individual salad plates, create a visual masterpiece: arrange watercress, covering half the plate with stems towards the center.
- On the other half, artfully fan out the carrot strips, covering the watercress stems.
- Let’s craft the dressing: whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, finely chopped anchovies, capers, onion, salt, black pepper, sour pickle, tomato, and fresh parsley in a small bowl.
- Pour this exquisite dressing over the salad, marrying the crispness of watercress with the delicate allure of carrots.
Notes & Wine Advice
Serve this culinary symphony at room temperature, savoring the anchovy-infused elegance.