Parsley Salad With Anchoivies, Capers And Red Onions

• Parsley Salad With Anchovies, Capers and Red Onions
• Total Time: 20 minutes Serves: 6
• For the vinaigrette:
• 1 clove garlic, minced
• 4 tablespoons red wine vinegar
• Juice of one lemon
• Salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• For the salad:
• 3 large bunches flat-leaf parsley, very roughly chopped (small stems included)
• 3 tablespoons capers, rinsed, drained and dried
• 4 anchovy fillets, finely chopped
• 2 teaspoons lemon zest
• 1 small red onion, thinly sliced
• Salt and freshly ground black pepper

1. 1. Make vinaigrette: In a small jar, combine garlic, vinegar, lemon juice and salt and pepper to taste. Shake and let sit 15 minutes to allow salt to dissolve. Add oil, shake again and, if possible, let sit 1 hour. Adjust seasoning if needed. (Vinaigrette can be stored in refrigerator up to 2 weeks.)
2. 2. Make salad: In a large bowl, toss all salad ingredients with enough vinaigrette to moisten and flavor. Season with salt and pepper to taste.

parsley salad, minutes, vinaigrette, clove garlic, red wine vinegar, lemon, salt, ube, salad, flatleaf parsley, capers, anchovy, lemon zest, red onion, salt

Taken from www.epicurious.com/recipes/member/views/parsley-salad-with-anchoivies-capers-and-red-onions-52842551 (may not work)