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For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing. Mario Batali: Clams Casino More Substantial Salads

Mario Batali
October 2010

Gallery

Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast the peppers directly over a gas flame or under the broiler until charred all over; transfer to a rimmed baking sheet and let cool. Discard the skin, stems and seeds; cut the peppers into 1-inch-wide strips.

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  • In a bowl, stir the olives, anchovies, capers, rosemary, vinegar and the 2 tablespoons of olive oil. Fold in the roasted-pepper strips.

  • Light a grill. Grill the bread over high heat until lightly charred and crisp, 30 seconds per side. Lightly rub each bread slice with the garlic clove and drizzle with olive oil.

  • Arrange the goat cheese rounds on a large plate and pile the grilled bread alongside. Serve with the anchovy-and-pepper salad.

Suggested Pairing

Clean, medium-bodied Soave Classico.

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