In any group pizza-ordering situation, there's that one guy who suggests anchovies as a legitimate topping. Usually someone's dad or a Spanish exchange student, he will try to convince you that the salty, slimy fish are an acceptable way to crown the beautiful union of dough and melted cheese.Second only to the Hawaiian fan (pineapple has no place on pie), he is the worst person to order pizza with.
Well, the dads and the Spaniards might be onto something. Anchovies—with their salty tang and artfully drapable consistency—make a surprisingly delicious addition to any dish.Take lettuce, for example. The oily anchovy is the perfect contrast to fresh baby gem leaves. Toss in some flaked tuna and drizzle with sherry vinegar, and you have a pretty special salad.Alright Dad, we'll admit: you were right about this one. And the lower back tattoo.