Spring Salad with Anchovy Vinaigrette (and edible flowers)

I have had a can of anchovies staring at me for 3 weeks now and finally decided to use them.  They are now my new favorite ingredient in homemade salad dressings…I can’t believe that I was afraid of them before.  Also, when I was picking out herbs at Whole Foods today, I saw these edible flowers, so I had to give them a try too!


  • 6 ounces spring mix of greens
  • 1/4 ounce edible flowers
  • 1/4 carrot, grated
  • 1/2 avocado, chopped
  • 1/4 cucumber, chopped
  • 2 tablespoons sunflower seeds, raw and unsalted
  • 4 pearl tomatoes (or equivalent of preferred variety), chopped
  • 1/4 Asian pear (or an apple), diced
  • Fresh ground pepper to taste


  • 1/4 cup high-quality olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole grain Dijon mustard
  • 1 tablespoon raw honey
  • 1/8 teaspoon Sriracha (or preferred hot sauce)
  • 6 anchovy fillets
  • 1 garlic clove, minced
  • pinch of sea salt
  • pinch of ground pepper


  1. Assemble salad ingredients in a serving bowl.
  2. Make the dressing (this may be done ahead of time and refrigerated). Finely chop the anchovy fillets until they are almost in a paste form.  Scrape into a bowl and add remaining ingredients. Whisk together.
  3. Pour dressing over the salad and toss.
  4. Enjoy!

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One Comment

  1. Scarlet Voegeli says:

    Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea.`

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