Anchovy Salad

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ½ - ¾ pound salted anchovies
    • 1 medium-sized onion, finely chopped
    • 2 tablespoons


    Wash anchovies in water until liquid is clear; dry them with a clean cloth and remove heads, tails and fins.

    Strip anchovy fillets from bones and place in a bowl. Add finely chopped onion, parsley and lemon slices. Combine olive oil and red wine, and pour over the fillets. Season to taste with freshly ground black pepper and marinate anchovies for at least 2 hours before serving.