Mediterranean Parsley Salad
Photography Aaron McLean.
Choose the big, fleshy, flavoursome leaves of flat-leafed parsley for this delicious salad. Married with your favourite tangy olives, plump “Rolls Royce” Ortiz anchovies, plenty of capers and some colourful, edible flowers from your herb garden, the only thing to add is a glass of crisp rosé, and some warmed, crusty sourdough bread to transport your taste buds to Mediterranean shores.
Serves: 6
INGREDIENTS
150 grams fleshy black olives
100 grams flat-leafed parsley leaves, coarsely chopped
100 grams red onions, peeled and thinly sliced
50 grams capers, rinsed
2-3 large garlic cloves, peeled and finely chopped
10-15 Ortiz anchovy fillets zested rind of 2 lemons
freshly ground black pepper 100 ml extra virgin olive oil 20 ml almond oil 30 ml lemon juice
3 marigold flower heads or 6 small nasturtium flowers (optional)
50 grams fresh goats’ cheese, crumbled, to garnish
METHOD
Coarsely chop the black olives and capers and mix with the parsley, onion and garlic.
Finely dice the anchovies and mix with the lemon zest. Combine all these ingredients before seasoning with plenty of freshly ground black pepper, the olive and almond oils and lemon juice.
Toss gently and spoon onto a flat dish. Pull the marigold petals free from the flower head and sprinkle over the salad to garnish, or scatter the nasturtium flowers over the salad. Other flowers from your spring herb garden work just as well, like borage or garlic flowers. Finish off with a sprinkling of crumbled fresh goats’ cheese. Serves 6
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126
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