White Anchovy & Parsley Salad

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This recipe pre-dates my 5 Ingredients philosophy.

White Anchovy & Parsley Salad

From Stonesoup

Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.

The trick with this salad is making sure your parsley leaves aren’t too large and tough. Home grown would be preferable as they tend to be more delicate than commercial leaves. If you can only find tough old leaves, I’d recommend softer leaves like baby spinach.

Serves 4
1 bunch flat leaf parsley, leaves picked and torn
4 white anchovy fillets, halved lengthwise
1T sherry vinegar
3T extra virgin olive oil

1. Whisk together oil and vinegar and season well.

2. Toss through parsley leaves and transfer to a serving bowl. Drape over anchovies and serve immediately.