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Anchovy and Rice Salad     CD     ACC    40mins


Serves 4      Cold    Fish  Grains  Vegetables  Herbs  Accompaniments Gluten Wheat Dairy Free



225g/8oz Long Grain Rice

2 Hard Boiled Eggs, finely chopped

1 small tin Anchovy Fillets, drained

1 teasp Mustard (check ingredients)

5 tbsp Olive Oil

Salt and Black Pepper

1 Carrot, thinly sliced

1 small Onion, finely chopped

1 Red Capsicum, (sweet pepper) deseeded and thinly sliced

50g/2oz Black Olives, pitted and halved

1 teasp Fresh Chives, finely chopped





1. Cook the rice in lightly salted boiling water for 15 minutes or until tender.


2. Meanwhile, set aside half the anchovy fillets to garnish, and pound the remainder to a paste. Add the chopped eggs and mustard and continue to pound, adding the oil, little by little until smooth and well combined.


3. Drain the rice and cool quickly by running under cold water. Drain thoroughly.


4. Place the rice, in a mixing bowl and add the carrot, onion, capsicum and fennel and mix well. Chill both the salad and the dressing for 30 minutes.


5. To serve - transfer the salad to a serving dish, arrange the reserved anchovy fillets on the top together with the olives and chives and serve with the dressing in a separate sauceboat.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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