Anchovy and Pimiento Salad

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 hard-cooked eggs
  • 3 pimientos
  • 2 cans (2 ounces each) flat anchovy fillets
  • Romaine lettuce leaves
  • 2 tablespoons lemon juice
  • 1 small onion, minced
  • teaspoon freshly ground black pepper
  • teaspoon dried orégano
  • 1 tablespoon minced parsley


    1. Chop the egg whites fine. Push the yolks through a sieve. Cut the pimientos into strips the same size as the anchovies.

    2. Drain off the oil from the anchovies and reserve. Separate the anchovy fillets and place them in a row on the lettuce leaves. Lay the pimiento strips across the fillets to form a lattice pattern.

    3. Combine the anchovy oil with the lemon juice, onion and pepper, and pour the mixture over the anchovies. Sprinkle with the orégano, chopped egg whites, sieved yolks, and parsley.