Recipe - Parsley Anchovy Red Onion And Tomato Salad

One fourth Red onion; very thinly
cut or sliced up
80 g Flat leaf parsley
12 Marinated anchovy fillets;
or 8 tinned anchovy
; fillets, halved
; lengthwise
150 g Cherry tomatoes; halved

FOR THE DRESSING
One half Lemon; juice of
5 tablespoon Olive oil
2 Pinches sugar
Salt and pepper

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.