Ingredients for 2 people
Preparation time: 15 min
Difficulty: Easy

INGREDIENTS

For the Delicius anchovy dip:

• Delicius Anchovies, 5;
• Chopped parsley;
• Grapefruit peels;
• Pickled onions;
• Anchovy preserving oil;
• Pickled onions preservation liquid;
• Salt;
• Dried tomatoes, 2.

For the salad:

• Cuttlefish, 1;
• Broccoli stalk, 1;
• Broccoli tops, 6;
• Carasau bread, 6 sheets;
• Salt;
• Anchovies preserving oil.

PREPARATION

For the Delicius Anchovies dip:

• Cut the anchovies in little pieces.
• Mix them in a bowl with the chopped parsley, the grapefruit peels, the chopped pickled onions and dried tomatoes.
• Add three parts of the anchovy preserving oil, one part of pickled onions preservation oil and some salt, then mix and set aside.
  

For the warm salad:

• Season the Carasau bread with the anchovy preserving oil, add some salt and put it in the oven at 180° for 3-4 minutes to toast.
• Grate the broccoli tops to obtain a powder.
• Cut the broccoli stalk into cubes, then boil until it gets soft but still crunchy (5-7 min).
• Clean the cuttlefish and grill it over high heat for 5 min per side.
• Cut the cuttlefish into strips and then into cubes.
• Mix the broccoli stalk with the cuttlefish in a bowl and season with the anchovy dip.
• Serve by adding the broccoli powder and garnish with an anchovy fillet and some Carasau bread.