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Anchovy and Pimiento Salad
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
2 3 2 2 ounces
Method
Chop the egg whites fine. Push the yolks through a sieve. Cut the pimientos into strips the same size as the anchovies.
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.
Combine the anchovy
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