Warm Salad with cuttlefish, broccoli and Delicius Anchovy dip

Ingredients for 2 people
Preparation time: 15 min
Difficulty: Easy


For the Delicius anchovy dip:

  • Delicius Anchovies, 5;
  • Chopped parsley;
  • Grapefruit peels;
  • Pickled onions;
  • Anchovy preserving oil;
  • Pickled onions preservation liquid;
  • Salt;
  • Dried tomatoes, 2.

For the salad:

  • Cuttlefish, 1;
  • Broccoli stalk, 1;
  • Broccoli tops, 6;
  • Carasau bread, 6 sheets;
  • Salt;
  • Anchovies preserving oil.


For the Delicius Anchovies dip:

  • Cut the anchovies in little pieces.
  • Mix them in a bowl with the chopped parsley, the grapefruit peels, the chopped pickled onions and dried tomatoes.
  • Add three parts of the anchovy preserving oil, one part of pickled onions preservation oil and some salt, then mix and set aside.

For the warm salad:

  • Season the Carasau bread with the anchovy preserving oil, add some salt and put it in the oven at 180° for 3-4 minutes to toast.
  • Grate the broccoli tops to obtain a powder.
  • Cut the broccoli stalk into cubes, then boil until it gets soft but still crunchy (5-7 min).
  • Clean the cuttlefish and grill it over high heat for 5 min per side.
  • Cut the cuttlefish into strips and then into cubes.
  • Mix the broccoli stalk with the cuttlefish in a bowl and season with the anchovy dip.
  • Serve by adding the broccoli powder and garnish with an anchovy fillet and some Carasau bread.