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4 to 6
By Craig Claiborne
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 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.
© 1966 Craig Claiborne estate. All rights reserved.