Name: Tomato, asparagus and white anchovy salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 large (440g) ripe tomatoes, diced; 1 bunch (170g) asparagus, trimmed, blanched, cut into bite-size pieces; 1 small (100g) red onion, diced; 100 gram marinated white anchovy fillets; extra-virgin olive oil, to taste; fig vincotto vinegar, to taste; 1/4 cup fresh flat-leaf parsley leaves

Ingredients

2 large (440g) ripe tomatoes, diced

1 bunch (170g) asparagus, trimmed, blanched, cut into bite-size pieces

1 small (100g) red onion, diced

100 gram marinated white anchovy fillets

extra-virgin olive oil, to taste

fig vincotto vinegar, to taste

1/4 cup fresh flat-leaf parsley leaves

Method

1.Combine the tomato, asparagus, onion and anchovies in a bowl. Drizzle with oil and fig vinegar to taste. Season with sea salt and freshly ground black pepper. Add parsley and toss gently to combine. Serve with thickly sliced sourdough bread, if desired.

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Ingredients

Method

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