Anchovy Salad Recipe
Ingredients
| 1 2-ounce can anchovy fillets, drained | ||
| 2 large tomatoes, peeled and cut in thin wedges | ||
| 2 medium green peppers, cut in narrow strips | ||
| Ripe olives | 12 , pitted | |
| Green onions | 8 , chopped | |
| 1/4 cup olive or salad oil | ||
| Vinegar | 2 Tablespoon | |
| black pepper | 1 | |
| Shredded lettuce | ||
Directions
Separate anchovy fillets into bowl; add tomatoes, green pepper, olives, and green onions.
Combine oil and vinegar and drizzle over anchovy mixture.
Sprinkle with pepper.
Refrigerate about 1 hour.
At serving time spoon over shredded lettuce.
Combine oil and vinegar and drizzle over anchovy mixture.
Sprinkle with pepper.
Refrigerate about 1 hour.
At serving time spoon over shredded lettuce.
Chef
