Ingredients
Parsley Salad With Anchovies, Capers and Red Onions
Total Time: 20 minutes Serves: 6
For the vinaigrette:
1 clove garlic, minced
4 tablespoons red wine vinegar
Juice of one lemon
Salt and freshly ground black pepper
¾ cup extra-virgin olive oil
For the salad:
3 large bunches flat-leaf parsley, very roughly chopped (small stems included)
3 tablespoons capers, rinsed, drained and dried
4 anchovy fillets, finely chopped
2 teaspoons lemon zest
1 small red onion, thinly sliced
Salt and freshly ground black pepper
Preparation
Make vinaigrette: In a small jar, combine garlic, vinegar, lemon juice and salt and pepper to taste. Shake and let sit 15 minutes to allow salt to dissolve. Add oil, shake again and, if possible, let sit 1 hour. Adjust seasoning if needed. (Vinaigrette can be stored in refrigerator up to 2 weeks.)
Make salad: In a large bowl, toss all salad ingredients with enough vinaigrette to moisten and flavor. Season with salt and pepper to taste.
