Anchovies with Green Bean Salad, Corn and Chard

Anchovies with Green Bean Salad, Corn and Chard

© Elisabeth Gangl

Anchovies with Green Bean Salad, Corn and Chard

Anchovies with Green Bean Salad, Corn and Chard

© Elisabeth Gangl

For the green bean salad

Ingredients

400
g
green beans, trimmed
vinegar
olive oil
1/2
onion, finely chopped
salt
pepper

For the chard

Ingredients

400
g
chard, trimmed
olive oil
salt
pepper

For the corn

Ingredients

2
corn on the cob
olive oil
salt

For the anchovies

Ingredients

800
g
small fresh anchovies, cleaned and trimmed
150
g
polenta
150
g
plain flour

For the garlic dip

Ingredients

2
clove
garlic
salt
olive oil

 

  • For the green bean salad, cook the beans in salted water for about 5 minutes until al dente, drain, refresh with cold water and drain again.
  • Prepare a marinade: combine the vinegar, olive oil, salt and pepper in a bowl. Add the green beans and onion and set aside.
  • For the chard, separate the leaves from the stalks. Cut the stalks into bite-sized pieces and sauté in a pan with olive oil for 5 minutes. Add the chard leaves and cook for a further 2–3 minutes. Season with salt and pepper and set aside. Keep warm. 
  • Fry the corn on the cob in the same pan in a little olive oil and season with salt. Keep warm.
  • Wash the anchovies thoroughly and drain well on paper towels. Mix together the polenta and flour on a plate. Toss the anchovies in the polenta and flour mixture to thorougly coat.
  • Heat 1cm olive oil in a large pan until hot. Add the anchovies and fry in batches until they are brown and crisp, adding more oil as needed. Remove with a slotted spoon and set aside to drain on kitchen paper. Keep warm.
  • For the garlic dip, finely chop a the garlic and place in a small bowl with the olive oil and salt. 
  • Serve all the elements at once with plenty of crusty white bread.

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