Umami arugula salad

Balsamic vinaigrette + anchovies + arugula = quick and tasty side salad.
Balsamic vinaigrette + anchovies + wilted arugula + pine nuts + boiled egg = awesome entree.

In a small bowl, mix up a salt-free balsamic vinaigrette: half tsp sugar, 2-3 tbsp extra virgin olive oil (or better yet, leftover oil from a tin of anchovies), a few drops of balsamic vinegar, a squirt of mustard, and a dash of garlic powder. I also like a bit of black pepper and/or lots of paprika with this.

Then add a single anchovy fillet and mash or shred until it is mostly dissolved into the dressing. This may take a couple of minutes, but once that’s done just toss into the salad and you’re reading to serve it with a chunk of crusty white bread, or topped with a fried egg.

Another option to make this a more substantial warm meal is to add a chopped hard-boiled egg or two, and to up the amount of salad by wilting it slightly. First boil the egg in a small saucepan (bring water to boil, add egg gently with spoon, cover, turn off the heat but leave on the hob, done in 12mins). When it’s done, peel and chop the egg before setting it aside in your serving bowl. Then dry the pan, add the olive oil and anchovies, and combine while warming on low-medium heat (the heat will help the anchovies break down faster). Then mix in the rest of the dressing ingredients before tossing in the arugula, egg, and toasted pine nuts and stirring until the leaves are partially wilted.

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