Victory At Sea Recipe

Name: Victory Sandwich Bars VICTORY AT SEA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 pieces white anchovies (boquerones) fillets, drained; 4 cups frisée, washed and spun dry; 4 pieces small radishes, thinly sliced; 1 pieces lemon, thin wedges for garnish; 2 tbs extra virgin olive oil; 1 tsp capers, rinsed and drained; 0 to taste freshly ground black pepper; 0 to taste sea salt; 1 cup mayonnaise (preferably an olive oil or high-quality mayo); 2 tbs fresh lemon juice (about 1 lemon); 1 tsp lemon zest; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 0.5 tsp garlic, finely grated or minced; 1 tsp extra virgin olive oil; 0 to taste black pepper; 0 to taste sea salt; 6 pieces toasted sourdough or baguette slices; 1 tbs chopped fresh parsley; 0.5 cup microgreens (optional)

Inspired by Victory Sandwich Bar

Time20m

Serves4

white anchovies, frisee, lemon mayo

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Ingredients

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Salad & Assembly

12 pieces white anchovies (boquerones) fillets, drained

4 cups frisée, washed and spun dry

4 pieces small radishes, thinly sliced

1 pieces lemon, thin wedges for garnish

2 tbs extra virgin olive oil

1 tsp capers, rinsed and drained

0 to taste freshly ground black pepper

0 to taste sea salt

Lemon Mayo

1 cup mayonnaise (preferably an olive oil or high-quality mayo)

2 tbs fresh lemon juice (about 1 lemon)

1 tsp Lemon zest

1 tsp Dijon mustard

1 tsp white wine vinegar

1/2 tsp garlic, finely grated or minced

1 tsp extra virgin olive oil

0 to taste black pepper

0 to taste sea salt

Optional Crunch & Finish

6 pieces toasted sourdough or baguette slices

1 tbs chopped fresh parsley

1/2 cup microgreens (optional)

Method

Lemon Mayo

Make the lemon mayo

In a small bowl whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar and 1/2 teaspoon finely grated garlic until smooth. Slowly whisk in 1 teaspoon extra virgin olive oil to round the flavor. Taste and season with sea salt and freshly ground black pepper. If you prefer a thinner dressing, whisk in up to 1 tablespoon warm water or additional lemon juice to reach desired consistency. Refrigerate while you prepare the rest (can be made up to 1 day ahead).

Salad & Assembly

Prepare frisée and vegetables

Trim any browned frisée leaves, then wash and spin dry. Place 4 cups of frisée in a large bowl. Thinly slice 4 radishes and reserve. Rinse the capers under cold water to remove excess brine and finely chop if desired (this distributes flavor more evenly).

Dress the greens

Drizzle 2 tablespoons extra virgin olive oil over the frisée and gently toss to coat. Add a light pinch of sea salt and freshly ground black pepper. Add the reserved chopped capers and sliced radishes and toss again so flavors are evenly distributed.

Assemble anchovies on salad

Divide dressed frisée among 4 serving plates (approximately 1 cup each). Arrange 3 white anchovy fillets on top of each portion in an attractive fan or cross pattern. Spoon about 1.5 tablespoons of the lemon mayo onto each plate either as a dollop beside the fish or lightly drizzled across the fillets using the back of a spoon for a streaked look.

Finish and garnish

Scatter the thin lemon wedges and toasted bread slices (if using) around the plates. Sprinkle 1 tablespoon chopped fresh parsley and optional microgreens over the salads for color and freshness. Add an extra drizzle of olive oil if desired and finish with a light crack of black pepper. Taste one bite and adjust salt if necessary — remember anchovies are salty, so use additional salt sparingly.

Serve

Serve immediately so the frisée remains crisp and the bread stays crunchy. This recipe is ideal as an appetizer or a light first course to share.

Optional Crunch & Finish

If serving with toasted bread, brush slices lightly with olive oil and toast under a broiler or in a skillet until golden on both sides. Rub warm toasts with a cut garlic clove for extra aroma before serving alongside each salad portion.