Dartmouth Salad Recipe

Name: Dartmouth Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small mackerel, gutted, heads and tails removed; ¼ teaspoon white wine vinegar; sea salt & freshly ground black pepper, to taste; 1 bay leaf; 3 12 ounces green beans, trimmed; 1 lettuce, heart leaves separated; 3 very ripe tomatoes, quartered; 2 spring onions, finely sliced; 2 small raw artichokes, outer leaves, stem and choke removed and flesh sliced; 5 radishes, finely sliced; 6 fresh basil leaves; 3 hard-boiled eggs, peeled and quartered; 12 small black olives; 3 tablespoons white wine vinegar; 9 tablespoons extra virgin olive oil; 6 salted anchovy fillets, ground to a paste

Servings: persons

4 small mackerel, gutted, heads and tails removed
¼ teaspoon white wine vinegar
sea salt & freshly ground black pepper, to taste
1 bay leaf
3 12 ounces green beans, trimmed
1 lettuce, heart leaves separated
3 very ripe tomatoes, quartered
2 spring onions, finely sliced
2 small raw artichokes, outer leaves, stem and choke removed and flesh sliced
5 radishes, finely sliced
6 fresh basil leaves
3 hard-boiled eggs, peeled and quartered
12 small black olives
3 tablespoons white wine vinegar
9 tablespoons extra virgin olive oil
6 salted anchovy fillets, ground to a paste

1
Place the mackerel in a pan with water to cover, the vinegar, a pinch of salt and the bay leaf.
2
Bring to the boil then take off the heat and leave to cool.
3
Remove the mackerel from the water and flake the fish off the bone into chunks, making sure there are no bones.
4
Blanch the green beans.
5
To make the dressing, mix the vinegar with the oil and anchovies in a bowl and season well with sea salt and freshly-ground black pepper.
6
Line a bowl with the crisp lettuce leaves, arrange the tomatoes around the edge, then fill the centre with the beans, onions, artichokes, radishes, mackerel and basil.
7
Scatter the eggs and olives over, then dress and toss the salad at the table when everyone is sitting down.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 small mackerel, gutted, heads and tails removed, ¼ teaspoon white wine vinegar, sea salt & freshly ground black pepper, to taste, 1 bay leaf, and more.

Yes, Dartmouth Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Dartmouth Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions