| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grigson |
4 |
servings |
INGREDIENTS
| 1/4 |
|
Red onion; very thinly sliced |
| 80 |
g |
Flat leaf parsley |
| 12 |
|
Marinated anchovy fillets; or 8 tinned anchovy |
|
|
; fillets, halved |
|
|
; lengthwise |
| 150 |
g |
Cherry tomatoes; halved |
| 1/2 |
|
Lemon; juice of |
| 5 |
tb |
Olive oil |
| 2 |
|
Pinches sugar |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE DRESSING
1 Put the onion in a shallow dish and cover with boiling water. Leave for
10 minutes, drain and pat dry. Cut the thicker parts off the parsley
stalks, (save to use in a soup or discard).
2 In a salad bowl whisk the sugar, lemon juice, salt and pepper, and whisk
in the olive oil. Check the seasoning. Cross the salad servers in the bowl,
pile over the parsley, tomatoes and onion, laying the anchovies over
everything. Toss at the table.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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