Mediterranean anchovy salad with olives

This is a quick and tasty variation to a cold salad. Lusty and satisfying when you’re in a rush.

EQUIPMENT
Your skillet, very large, sharp knife, chopping board, bowl in which to mix the salady stuff.

INGREDIENTS
4 or 5 fillets anchovies in organic olive oil
half an onion
clove of garlic
a sprig of fresh thyme
half a handful fresh oregano
kalamata olives to taste
freshly grated Parmesan cheese
any leftover preserved tomatoes still in the fridge (surely!)
mixed lettuce plucked from the garden or equivalent mesclun
spring onion
half an acocado
olive oil
half a lemon’s zest
fresh ground black pepper

METHOD
roughly chop the salad lettuce, several leaves of fresh oregano, spring onion and avocado, toss in the bowl in preparation (no dressing)
a slurp of olive oil into the pan and saute the onion and garlic
add tomato, chopped anchovies, herbs, lemon zest and olives
simmer the brew for five minutes while you plop the salad on the plate and grate the Parmesan
spread the salad and pour over hot tomato brew. Top with the cheese.

Bon apetit! x

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