Best Mixed Vegetables With Anchovies And Olives Recipes

MIXED-OLIVE TAPENADE

Mixed-Olive Tapenade image

Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

3 anchovy fillets in oil, minced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
2 cloves garlic, minced (2 teaspoons)
1 tablespoon fresh thyme leaves

Steps:

Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES

Cauliflower With Anchovies and Crushed Olives image

In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which is optional, may seem like a bit much given all the other salty, briny ingredients, but its punch does a lot to bring everything together.

Provided by Alison Roman

Categories vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, plus more for serving
4 anchovies
1 small head cauliflower, cut into small florets
Kosher salt and black pepper
¾ cup green olives, such as Castelvetrano, pitted and crushed
2 tablespoons fresh oregano or marjoram
2 scallions, thinly sliced
½ preserved lemon, thinly sliced (optional)
1 tablespoon white-wine vinegar or fresh lemon juice, plus more to taste
½ cup parsley, tender leaves and stems

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams