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.

No additional tips available.

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

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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.

Dartmouth Salad

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