# White Anchovies with Spring Greens and Nasturtiums > Silvery white anchovies, gently firmed in vinegar, bring clean brininess to a bed of peppery spring greens. Olive oil rounds out the acidity, while nasturtiums add a bright, peppery finish—a simple way to celebrate the local anchovy season. - URL: https://www.chezjk.com/recipes/bay-area-boquerones-on-spring-greens-with-nasturtiums-atomicstew-inspired - Author: Jonathan Katzman - Cooked and photographed: 2026-05-15 - Recipe updated: 2026-10-23 - Serves: 4 appetizer servings - Tags: gluten-free, paleo, dairy-free, nut-free, pescatarian ![White Anchovies with Spring Greens and Nasturtiums](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F0197e569d5b566a2.jpg) ## Vinegar-Cured White Anchovies A refrigerated vinegar cure firms the delicate flesh without obscuring its fresh marine flavor. A light olive-oil coating softens the sharpness while keeping the silver skins glossy. ### Ingredients - 2 lb very fresh whole anchovies, continuously kept on ice, yielding approximately 12–16 oz cleaned butterflied fish - 2 cups white wine vinegar labeled 5% acidity, plus more if needed to cover - 20 g fine sea salt - 1/4 cup extra-virgin olive oil ### Instructions 1. Keep the anchovies over ice while working in small batches. Remove heads and guts, gently open each fish along the belly, and lift out the backbone and tail, leaving the two fillets joined where possible. Remove visible scales and remaining bones. Briefly rinse with cold water and pat dry. 2. Before curing, use fish commercially frozen under a documented parasite-destruction process, or freeze the cleaned fillets at -4°F (-20°C) or below for at least 7 days. Only use a home freezer if it reliably maintains that temperature; an ordinary 0°F freezer does not meet this schedule. Thaw covered in the refrigerator. 3. Dissolve the salt in the vinegar. Arrange thawed fillets in a shallow glass or nonreactive container and pour over enough vinegar mixture to submerge them. Cover and refrigerate at 40°F (4°C) or below. 4. Begin checking after 2 hours; most small fillets take 3–4 hours to become opaque and gently firm. Separate any overlapping pieces so the cure reaches every surface. Opacity is a texture cue, not proof of food safety. 5. Drain thoroughly and gently blot dry. Transfer to a clean covered container, coat with the olive oil, and refrigerate until plating. ### Notes - Freezing controls parasites, but does not eliminate all microbial risks. This remains an uncooked seafood preparation and is not suitable for people advised to avoid raw seafood. - Anchovies require an unbroken cold chain: neither freezing nor vinegar removes histamine formed through temperature abuse. Buy from a trusted fishmonger and keep cold throughout. - This is a short refrigerated preparation, not a shelf-stable preserve. ## Lemony Spring Greens Tender, peppery leaves provide a fresh contrast to the firm anchovies. A restrained dressing keeps the salad bright without doubling down on the fish's vinegar cure. ### Ingredients - 4 loosely packed cups arugula and tender mixed spring lettuces, washed and thoroughly dried - 1 tablespoon fresh lemon juice - 2 tablespoons extra-virgin olive oil - 1/2 small clove garlic, finely grated - to taste freshly ground black pepper - to taste fine sea salt, used sparingly ### Instructions 1. Whisk the lemon juice, olive oil, garlic, and a little black pepper in a large bowl. 2. Immediately before serving, toss the greens with enough dressing to lightly gloss the leaves. 3. Taste alongside a piece of anchovy before adding salt; the fish may supply all the seasoning needed. ## Nasturtium Finish Nasturtium blossoms echo the pepperiness of the greens and add vivid spring color without covering the fish with a heavy sauce. ### Ingredients - 8–12 edible nasturtium blossoms, optional ### Instructions 1. Inspect the flowers for insects. If necessary, rinse gently in cool water and let dry completely on a clean towel. 2. Leave small blossoms whole and separate larger flowers into loose petals. Add only after the fish and greens are plated. ### Notes - Use only positively identified, food-safe flowers grown without pesticides intended for ornamental plants. ## Overall Timing / Workflow Complete parasite-control freezing before the short vinegar cure, and leave the delicate greens undressed until service. ### Instructions 1. At least a week ahead: clean and freeze the anchovies using the specified temperature schedule, unless a supplier has already completed a documented parasite-destruction process. 2. The night before serving: thaw the fish in the refrigerator. 3. About 4 hours before serving: start the refrigerated vinegar cure and check texture periodically. 4. Once cured: drain, blot, coat with olive oil, and return the fish to the refrigerator. 5. During the final 15 minutes: dry the greens, mix the dressing, and prepare the flowers. Dress and assemble immediately before eating. ## Plating Overlapping the silver-skinned fillets over lightly dressed leaves keeps the anchovies central and preserves the salad's texture. ### Instructions 1. Spread the dressed greens across a chilled shallow platter or four appetizer plates. 2. Lay the anchovies skin-side up in slightly overlapping rows, dividing them evenly among servings. 3. Spoon a little of the fish's coating oil over the fillets, then cluster the nasturtiums along one side. Serve immediately while cold. ## Leftover Path Keeping fish and greens separate protects both texture and safe refrigerated storage. ### Instructions 1. Refrigerate unserved anchovies promptly in a clean covered container at 40°F (4°C) or below and use within 2 days of curing. An oil coating does not extend their safe storage life. 2. Store undressed greens separately and dress only what you will eat. Dressed salad is best eaten immediately. 3. Serve remaining anchovies cold with a fresh batch of greens and lemon dressing. Discard fish left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C). --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.