How to make it

  • In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped.
  • Add the mayonnaise and lemon juice and process until smooth.
  • Fold in the chives; season with salt and pepper.
  • In a large bowl, toss the ciabatta with the chicken, piquillo peppers,
  • celery and olives.
  • Add the dressing and toss to coat.
  • Season with salt and pepper and serve.
  • Note: may make dressing up to 2 days ahead

Reviews & Comments 2

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    " It was excellent "
    chichimonkeyface ate it and said...
    I am not a big anchovy eater either, will only use one, looks very yum!
    Was this review helpful? Yes Flag
    " It was excellent "
    peepers ate it and said...
    This looks like a great recipe but I'm wondering about the anchovies. I'm not a huge fan of those salty little fish so I was thinking maybe I could only put one fillet in instead of 2 or leave them out completely. It's not that I totally dislike them it's just that they are not one of my favourite fish. I think this recipe is excellent and you deserve 5 forks for sure.
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