Anchovies

I had never had them until a few years back at a dinner at the Three of Cups in New York City.

But I fell in love with them. I’d tried them well before being told what they were. I think that’s the only reason I gave them a chance. Here we are years later, and I find that on occasion I still get a craving for those salty, nutty, fishy planks. And with a recent salad dressing recipe I made, where I felt anchovies would really make a great substitution for the salt (and I was right), I found that I needed to search them out again.

I tried two different types, Crown Prince, and whatever they have at Trader Joes in the blue tin. I must say that Crown Prince is the inferior product and almost disgusting, while the TJ version was damn good. I started to feel like Zoidberg on Futurama after the TJ tin. I needed more. But I have to limit myself, so I didn’t immediately rush back out to Trader Joes to clean them out.

The oil that they were shipped in was also used in the salad dressing I made. I needed olive oil, so why not use anchovy infused oil since I was already adding anchovies? I’ll have to make that again. It was great over halved grape tomatoes and fresh mozzarella.