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Anchovied Vegetable Salad

ingredients

serves: 4-6
4 medium-sized tomatoes
125 g (4 oz) button mushrooms
1 small cucumber
1 large green capsicum
4-6 radishes
1 tablespoon finely chopped parsley
1 tablespoon snipped chives

anchovy dressing

4-6 anchovy fillets
1/2 cup olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
salt to taste
freshly ground black pepper
1 teaspoon chopped parsley
1 teaspoon capers, chopped

method

1. Remove cores from tomatoes, slice into wedges.

2. Wipe mushrooms and slice thinly.

3. Wash cucumber and score with skin on (peel if desired), slice thinly.

4. Remove seeds and membrane from capsicums and cut into short strips.

5. Place salad ingredients in a bowl, sprinkle with parsley and chives and chill.

6. Pour over half of the warm anchovy dressing, toss lightly.

7. Serve in a salad bowl with remaining warm dressing served separately.

for the anchovy dressing

1. Mash anchovy fillets, number used depends on size.

2. Warm the olive oil and blend into anchovies.

3. Add remaining ingredients and beat well with a fork to blend.

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