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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Black olives, anchovies, chilli and capers create an intensely-flavoured herb salad from Galton Blackiston. Ingredients:
1/2 cup flat leaf parsley, stalks removed |
1/4 cup pitted black olives, chopped |
1 red onion, finely chopped |
1/4 cup very small caper, well rinsed |
2 garlic cloves, peeled and crushed |
20 anchovy fillets, finely chopped |
1 lemon, juice and zest of |
1 red chili pepper, finely chopped |
1/2 cup olive oil |
1 ripe avocado |
fresh ground black pepper |
2 ounces parmesan cheese, freshly grated |
aged balsamic vinegar, for drizzling (optional) |
Directions:
1. Blend the parsley leaves as finely as possible in a food processor, then transfer them to a large bowl.
2. Add the black olives, red onion, capers and garlic and mix thoroughly.
3. Add the anchovies, lemon zest and juice, chilli and olive oil. Season with freshly ground black pepper.
4. Just before serving, peel and finely dice the avocado.
5. Mix it well with the other ingredients and top with freshly grated parmesan and aged balsamic vinegar.
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