Courgette, Anchovy, Pecorino and Basil Salad

On Crispy Sesame Polenta


Preparation info

  • makes


    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This salad also makes a great ravioli filling and goes well with grilled mackerel, salmon or tuna as a salsa to accompany a main course. Versatile stuff! If you can’t find Pecorino Sardo (aged firm Pecorino), use Parmesan or some other firm tasty cheese.

For the polenta, I would use the instant type rather than the traditional ‘cook-for-45-minutes-while-stirring’ variety that I used to use when I started my apprenticeship 23 years ago! It is hard to make the exact amount of polenta