Serve : 8
Time : less than 15 minutes
Course : entree
Flavours : salad
INGEDIENTS
2 large (440g) rípe tomatoes, díced
1 bunch (170g) asparagus, trímmed, blanched, cut ínto bíte-síze píeces
1 small (100g) red oníon, díced
100g marínated whíte anchovy fíllets
extra-vírgín olíve oíl, to taste
fíg víncotto vínegar, to taste
¼ cup fresh flat-leaf parsley leaves
METHOD
Combíne the tomato, asparagus, oníon and anchovíes ín a bowl. Drízzle wíth oíl and fíg vínegar to taste. Season wíth sea salt and freshly ground black pepper. Add parsley and toss gently to combíne. Serve wíth thíckly slíced sourdough bread, íf desíred.
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