Green salad with pine nuts, anchovies and spring onions

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 9
Servings 1
Minutes 15 minutes


Serving Change
  • 8
    anchovy fillets
  • 3
    cloves garlic
  • 250
    Italian parsley
  • 75
    pine nuts
  • 125
    extra virgin olive oil
  • 1
    lemon, juice of
  • 1
    small baguette, sliced lengthways, then in half, toasted under grill and rubbed with cut garlic
  • 4
    large handfuls of mixed leaves nd herbs, such as baby spinach, sorrel, oakleaf lettuce, chervil
  • 4
    spring onions


15 minutes
Pound the anchovies, garlic and parsley in a pestle and mortar, or chop with a knife.
Heat a frying pan and toast the nuts.
Add the garlic mixture together with the olive oil and lemon juice.
Heat through and, just before serving, place the bread on a platter or four separate plates, pile on the lettuce, herbs and spring onions and pour over the dressing.

Read more on: fish/seafood  |  sauté


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