Marinated Anchovies with Vegetables Recipe

Name: Marinated Anchovies with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 2 cups Champagne or white wine vinegar; 1/2 cup sugar; 1/2 cup kosher salt; 2 medium carrots, cut into very thin matchsticks; 2 large shallots, thinly sliced; 1 medium fennel bulbhalved lengthwise, cored and sliced lengthwise 1/4 inch thick; One 2 1/2-pound head of cauliflower, cut into 1-inch florets; 1/2 pound thin green beans or haricots verts; Bagna Cauda Vinaigrette; 32 marinated anchovy fillets (about 1/2 pound); Freshly ground pepper

Servings: persons

5 cups water
2 cups Champagne or white wine vinegar
1/2 cup sugar
1/2 cup kosher salt
2 medium carrots, cut into very thin matchsticks
2 large shallots, thinly sliced
1 medium fennel bulbhalved lengthwise, cored and sliced lengthwise 1/4 inch thick
One 2 1/2-pound head of cauliflower, cut into 1-inch florets
1/2 pound thin green beans or haricots verts
Bagna Cauda Vinaigrette
32 marinated anchovy fillets (about 1/2 pound)
Freshly ground pepper

1
In a large glass bowl, combine the water with the vinegar, sugar and salt; stir to dissolve the sugar and salt.
2
Add the carrots, shallots, fennel and cauliflower, submerging them completely in the brine.
3
Cover and refrigerate the vegetables for 24 hours.
4
In a medium saucepan of boiling water, cook the green beans until bright green and barely tender, about 3 minutes.
5
Drain and refresh under cold running water.
6
Pat the beans dry.
7
Drain the pickled vegetables and place in a large bowl.
8
Add the green beans and the Bagna Cauda Vinaigrette and toss well.
9
Arrange the vegetables on plates, top with the marinated anchovy fillets and a sprinkling of freshly ground pepper and serve.

152

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 5 cups water, 2 cups Champagne or white wine vinegar, 1/2 cup sugar, 1/2 cup kosher salt, and more.

Yes, Marinated Anchovies with Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Anchovies with Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions