Anchovy and Cottage Cheese Salad is a simple mid-century salad served on a bed of lettuce. If you are looking for inspiration to use that can of anchovies in the back of your pantry, here it is. Garnish with lemon and additional pepper for a cool and savory salad with a kick.
Anchovy and Cottage Cheese Salad - 1962
A simple blend of anchovy, celery, and cottage served on a bed of lettuce.
Ingredients
- 2 cups Cottage Cheese
- ⅓ cup Celery (Finely diced)
- 2 Ozs Anchovy fillets (Drained)
- ¼ tsp Ground black pepper
- 1 head Iceberg lettuce (Small )
Instructions
- In a mixing bowl, stir together cottage cheese, celery and pepper,
- Finely mince half (1oz) of anchovies. Stir into cottage cheese mixture.
- Chill mixture for 30 minutes. Longer is ok.
- While the mix chills, wash lettuce and chop into 4 slices.
- Arrange lettuce slices on a plate and top it with a scoop of the cottage cheese mix.*
- Roll the remaining anchovy fillets and arrange on the top of each salad.
- Serve immediately.
Notes
*Use an ice cream scoop to create a smooth, rounded mound.
Adapted from a recipe appearing in Knudsen Recipes (1962 - 13th Edition)
Suggestions for Making Anchovy and Cottage Cheese Salad
+ Use an ice cream scoop to create smooth, rounded mounds of the cottage cheese mixture.
+ Add a squeeze of lemon juice to mix and/or to salad before serving.
SOURCE
Adapted from a recipe appearing in Knudsen Recipes (1962 – 13th Edition)
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