Chicken, mushroom, bell pepper, sun-dried tomato, and anchovy salad

We had a can of anchovies sitting in the pantry waiting to be used. I thought we’d use them to make a Caesar salad. But after we had that smoked salmon salad, we thought we’d try keeping them whole.

Here we have Romaine lettuce, spinach, chicken breast, mushrooms, yellow bell peppers, and sun dried tomatoes. We laid a few fillets of anchovies right on top of the salad and dressed with balsamic vinegar and EVOO.

I like anchovies. I like strong flavors in general. But whole anchovy fillets were a bit much, even for me. I ended up having to take little pieces of fish at a time with each bite.

But it was still good!

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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