Anchovy and Olive Salad

131

Ingredients:

• Mixed Lettuce Leaves – 125 gms
• Cherry Tomatoes – 12, halved
• Black Olives – 20, stoned and halved
• Canned Anchovy Fillets – 6, drained and thinly sliced
• Fresh Oregano – 1 tblsp, chopped
• Lemon Wedges – to garnish
• Fresh Crusty Bread Rolls – to serve

For the Dressing:

• Extra Virgin Olive Oil – 4 tblsp
• White Wine Vinegar – 1 tblsp
• Lemon Juice – 1 tblsp
• Fresh Flat-Leaf Parsley – 1 tblsp, chopped
• Salt and Pepper

Method:

1. To make the dressing, put all the ingredients into a small bowl and stir together well.
2. To assemble the salad, arrange the lettuce leaves in a serving dish.
3. Scatter the cherry tomatoes on top, followed by the olives, anchovies and oregano.
4. Drizzle the dressing over the top.
5. Transfer to individual plates.
6. Garnish with lemon wedges and serve with crusty bread rolls.