Ingredients : 10 salted anchovies, 5 garlic cloves, the leaves from 8 parsley stems, 250ml olive oil, 2 soup spoons of vinegar, 1 flat teaspoon of mustard
Method: Finely chop the garlic, parsley and anchovies. You could add black olives and capers at this stage. In a large bowl, whisk the vinegar and mustard to the chopped ingredients (garlic, parsley and anchovies). Add the olive oil and a bit of black pepper. Whisk together. Taste and adjust seasoning
Serve this sauce with different crudités: tomatoes, lettuce, celery hearts, bell peppers, carrots, broad beans; and even cooked vegetables: green beans, potatoes, cauliflower, beetroot etc.
From ‘La Cuisine du soleil’ by Gui Gedda, published by Jeanne Laffite.
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