Print Parsley salad
This is almost a salsa rather than a salad. It's great with grilled fish, chicken or lamb. To enjoy it in vegetarian form, try it on crostini, or mixed with orzo pasta.
Ingredients
- Leaves from large bunch flat-leaf parsley
- 1 garlic clove, crushed with a pinch of salt
- 8 anchovies, chopped
- 1 tbsp capers, soaked in water for 20 mins, then drained & squeezed dry
- 8 sun-dried tomatoes, chopped
- 1 red onion, chopped
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
Method
- Put all the ingredients in a bowl and toss together well.
