When I’m at Di Palo’s in New York City and they happen to have white anchovies in olive oil, I buy a small container of it and I make a separate trip to Dean and Deluca to pick up a jar of grape leaves. There was another time when I had anchovies but I could not get the grape leaves, so I used the nori, or roasted seaweed I had left in my pantry.
1 small jar of white anchovies
1 small cucumber, julienned
several grape leaves
1. On a serving plate, arrange one or two anchovies on top of a single grape leaf. Drizzle with a little bit more olive oil and add a dash of pepper.