Mar 3 • 3M

In Defense of Anchovies

This underdog ingredient is transformative when it comes to flavor

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Photo: Johnny Fogg

Mark talks about the glories of anchovies, in particular when paired with puntarelle salad in an anchovy vinaigrette. Combine three parts olive oil, a quarter light vinegar or lemon juice, a sliver of garlic if you want, and one anchovy, then blend it together. Put that on any salad and you’ll become a salad eater. “I swear it was beca…

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