Anchovy Vinaigrette from Sud de France by Caroline Conran
This is the dressing for a salad containing hard-boiled eggs, or for an anchoiade. It is also very good with tomatoes, avocado and goat’s cheese. This will be ample for a large salad.
Ingredients
- 3 tbsp chopped flat parsley
- 6-8 anchovy fillets, chopped
- 6 spring onions, green tops removed, cut into thin rounds
- 2 tsp sherry vinegar
- 150 ml olive oil
- juice of half a lemon (about 2 tbsp)
- salt, pepper
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