Vinegar-Cured Anchovies with Spring Salad and Nasturtiums

Vinegar-Cured Anchovies

A short salt cure firms the delicate fish before vinegar turns the flesh opaque and pleasantly tangy. Olive oil softens the acidity without hiding the anchovies' flavor.

Ingredients

• 1 lb whole fresh anchovies, commercially frozen for parasite control and thawed in the refrigerator
• 2 tsp fine sea salt
• 1 cup white wine vinegar, 5% acidity
• 1/3 cup extra-virgin olive oil

Instructions

1. Keep the fish cold over ice as you work. Remove each head and its attached innards, open the belly, and gently lift out the backbone and tail, leaving the two fillets joined as a butterfly. Briefly rinse away blood and pat dry.
2. Lay the fish in a shallow nonreactive dish, sprinkle evenly with the salt, and refrigerate for 20 minutes.
3. Briefly rinse off the salt and pat dry. Arrange in a clean glass dish and add enough vinegar to cover, using a little more if necessary. Cover and refrigerate for 2–4 hours, until the flesh is opaque and firm but still supple.
4. Drain thoroughly and gently blot away excess vinegar. Transfer to a clean container, coat with olive oil, and refrigerate until serving.

Notes

• Salt and vinegar do not reliably kill parasites. Buy fish documented as frozen for raw consumption, or freeze at -4°F/-20°C or below for 7 days in a freezer verified to maintain that temperature; many household freezers cannot.
• This is a short-lived refrigerated preparation, not a shelf-stable preserve. Keep at 40°F/4°C or colder and eat within 2 days of curing.
• For anyone advised to avoid raw or undercooked seafood, use fully cooked anchovies instead.

Roasted Golden Beets and Carrots

Sweet roasted roots provide a mellow contrast to the sharp fish while keeping the salad substantial.

Ingredients

• 2 small golden beets, peeled and cut into 1/2-inch wedges
• 2 medium carrots, cut into 1/2-inch pieces
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt

Instructions

1. Heat the oven to 425°F. Toss the vegetables with the olive oil and salt and spread on a lined baking sheet.
2. Roast for 30–40 minutes, turning once, until tender with browned edges. Remove the carrots earlier if they finish before the beets.
3. Cool to room temperature before adding to the greens.

Notes

• These roots are optional; the salad also works with just tender greens and flowers.

Lemony Greens and Nasturtiums

Lightly dressed greens keep the dish fresh, while edible nasturtiums add a peppery bite that complements oily fish.

Ingredients

• 5 oz mixed tender salad greens, washed and thoroughly dried
• 1 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• to taste fine sea salt and freshly ground black pepper
• 12–16 edible nasturtium blossoms, grown without pesticides

Instructions

1. Whisk the lemon juice with the olive oil, a small pinch of salt, and black pepper.
2. Just before serving, toss the greens and cooled roasted vegetables with enough dressing to lightly coat. Taste before adding more salt, since the anchovies supply plenty.
3. Gently inspect and clean the flowers, patting them dry. Reserve them for the final garnish rather than tossing with the dressing.

Overall Timing / Workflow

Curing the fish first leaves ample time to roast and cool the vegetables without wilting the salad.

Instructions

1. Arrange parasite-controlled fish in advance and thaw in the refrigerator if frozen.
2. Clean, salt, and vinegar-cure the anchovies, keeping them refrigerated throughout.
3. While the fish cures, roast the vegetables and let them cool; wash and dry the greens and prepare the dressing.
4. Drain and oil the anchovies. Dress the salad only when everyone is ready to eat.

Plating

A loose mound of salad supports the fish, leaving their silver skins visible against the colorful flowers.

Instructions

1. Divide the dressed salad among four shallow bowls.
2. Arrange the anchovies skin-side up in overlapping fans across the center.
3. Place the nasturtiums around the edges and between a few fillets. Spoon a little of the anchovies' olive oil over the fish and serve immediately.

Leftover Path

Separate storage protects the greens from wilting and keeps the anchovies cold until needed.

Instructions

1. Refrigerate unused anchovies promptly in a clean covered container with their oil and consume within 2 days of curing; do not store at room temperature or treat as canned fish.
2. Store roasted vegetables separately for up to 3–4 days refrigerated. Keep undressed greens dry and use within 1–2 days.
3. Use the remaining anchovies over freshly dressed greens or alongside the leftover roasted vegetables. Dressed salad is best eaten the same day.