Egg, Capers, and Anchovies Salad
Christian Castro
This salad of eggs and extra virgin olive oil, wild capers, and anchovies can be prepared on slices of whole grain bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 slices wholemeal bread
  • 6 eggs , hard
  • 6 tablespoons olive oil
  • 1 teaspoon mustard
  • 1/2 cups herb, (parsley, green onion)
  • black pepper
  • 50 capers, small
  • 10 anchovy fillets
  • 2 tomatoes
  • 1 melon
Preparation
25 mins
0 mins
Low
  • Chop the hard-boiled eggs into thin slices with a cutter, then turn them 90 degrees and cut a second time to obtain julienne.
  • In a salad bowl, place the mustard, olive oil, black pepper, and mix with a small whisk.
  • Add the julienned eggs and chopped herbs.
  • Gently mix for 10 seconds; it is important not to turn the eggs into a puree.
  • On the slices of bread, distribute the salad and garnish with capers, then cut each slice into 5 triangles.
  • Place on a board and add half a fillet of anchovy on each triangle.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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