Summary

Ingredients

• 24 anchovies
• 2 tablespoon flour
• 300 ml vegetable oil
• 600 g tomato (s), ripe
• 0.5 ½ head lettuce
• 0.5 ½ iceberg lettuce
• 1 red pepper (s)
• 1 onion (s)
• 0.5 ½ bunch chives
• 50 g olives, black
• 200 g feta cheese
• 1 teaspoon mustard
• 2 tablespoon vegetable oil, tasteless
• 3 tablespoon olive oil
• 2 tablespoon vinegar (white wine vinegar)
• 2 cloves garlic
• 1 pinch (s) sugar
• Salt and pepper p

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Instructions

1. Wash, clean, pepper and salt the anchovies. Pour 2 tablespoons of flour into a paper or plastic bag. Put the anchovies in the bag in portions, shake them, remove the floured anchovies, knock them off and place on a plate. Prepare a pot or deep fryer with plenty of oil for deep-frying.
2. Wash the lettuce, shake it dry, tear it up and divide it on 4 large plates. Wash tomatoes, cut out the stalks, cut into slices and arrange on the lettuce.
3. Core, wash and cut the bell pepper into strips. Slice the onion into thin rings. Spread both on the tomatoes. Sprinkle with olives.
4. Whisk the 5 tablespoons of oil, vinegar, salt, sugar and mustard together. Peel the garlic cloves and press them into the salad dressing using a garlic press. Wash the chives, stir in the chives rolls into the marinade. Drizzle the salad on each plate. Cut the sheep`s cheese into 8 roughly equal pieces, place 2 pieces on each plate.
5. Finally, fry the anchovies and place 6 anchovies on each plate radially over the salad from the center. Serve immediately, as long as the anchovies are still warm and crispy.
6. Tip: The anchovies can be eaten with their skin and hair, including the head, tail and bones, without any problems.
7. Serve with the baguette and dry white wine.