Oriental Salad with Anchovies

Ansoa is a small fish, measuring about 12-15 cm in length, but with an extremely tasty flesh and remarkable nutritional value. It is considered a semi-fat fish and is distinguished by its unique composition, rich in unsaturated fatty acids, which contribute to reducing the risk of cardiovascular diseases. Ansoa can be found on the market in various forms: fresh, frozen, salted, canned in oil, or marinated in vinegar, making it easy to incorporate into different culinary preparations.

For a simple and delicious recipe, perfect for a quick dinner, we start by washing the potatoes well. It is essential to remove any impurities from their surface. After peeling them, we boil them with the skin on, to preserve their flavor and nutrients. When they are well cooked, we take them out of the water and let them cool. Once cooled, we peel the potatoes and cut them into small cubes, so they can be better incorporated into the salad.

Next, we take care of the other ingredients. We finely chop the onion, making sure to obtain uniform pieces so as not to dominate the flavor of the dish. We take the olives, remove the pits, and cut them into small pieces, while the tomatoes are cut into eight parts each, to bring a fresh and colorful note to our salad.

In a large bowl, we mix all the ingredients: the potato cubes, chopped onion, olives, and tomatoes. We add extra virgin olive oil, which will add a pleasant taste and a fine texture to the dish. We season with freshly ground pepper, for a touch of flavor, and finally, we sprinkle finely chopped parsley, which will bring an extra freshness and color.

This recipe is not only quick but also healthy, considering the benefits of ansoa and the fresh ingredients we used. It can be served as is or as a side dish to a steak, and its taste will surely impress anyone. Enjoy your meal!