This is a brisker version, which gives leftovers a new life. It is a good accompaniment for poche de veau farcie, and with any cold vegetables, meat, or fish.
With a pair of kitchen shears, finely cut the anchovies into a bowl. Grate the onion directly into the bowl and crush the garlic through a garlic press also into the bowl.
Dissolve the salt in the vinegar, then stir in the olive oil, garlic, anchovies, onion, parsley, pepper, and salt. Check the seasoning—it should be highly flavored.
© 1990 Mireille Johnston estate. All rights reserved.