A salad would be nice–but no lettuce in the fridge…
We are having Aubergine Tortino for lunch.
Grilled aubergine slices baked in a tomato sauce, parmesan cheese and egg base.
A savory cake.
A small salad would cut the richness–but alas, there is no lettuce in the fridge.
However there is an overload of parsley.
I bought a ridiculous amount last Saturday anticipating making lots of green sauce for the chicken at the Independence Day lunch party. It’s still fresh in the fridge. I have a eureka moment…!
Parsley Salad!
Check the Internet for hints–but the Internet is down–as it often is in rural France.
Check my cookbook library and–BINGO! Riverford Farm’s second cookbook delivers.
Here’s my version:
In a pretty bowl mix:
50gms flat leaf parsley–roughly chopped (i.e. left a bit leafy)
50gms red onion–chopped finely
6 anchovy fillets–roughly chopped
2 tbs capers–left whole
1 tomato–skinned, seeded and chopped
For the vinaigrette:
1 tbs red wine vinegar,
4tbs olive oil
a pinch of black pepper
(no salt–as I’m using the anchovies, which are already salty; try feta if you don’t like anchovies)
Just before you eat:
With two forks and a light hand mix the contents of the bowl together.
The aim is to keep the delicate salad from getting soggy.
At the last moment add three spoonfuls of the vinaigrette to the bowl and again lightly fluff up the contents of the salad.
(Should you need more dressing, you have extra to hand.)
Filed under: Food, other sides to this life, Recipes
