Celery, Grape, Parsley and White Anchovy Salad

Anchovies. Usually not a crowd pleaser.  My sister went to Italy last month and when she asked me what I wanted her to bring back for me, the look on her face wasn't the prettiest when I asked her for a can of anchovies instead of a topshop dress (you can now order online hehe!)

White anchovies are the best type (in my humble opinion). They have a milder, fresher flavour than the brown ones and are a somewhat craze at the moment....

Exhibit A.

This salad is inspired by one I had at Buzo in Paddington alongside a terribly impressive mushroom, prosciutto and truffle lasagne. I added grapes to give a little freshness and sweetness to balance the saltiness of the anchovies.

It won't be for everyone, but the puppy wanted a sniff, and that's usually a good sign.

Celery, Grape, Parsley and White Anchovy Salad:

Inspired by Buzo

This recipe uses handfuls instead of precise measurements, because who really measures when making a salad? Also for the dressing I just used lemon juice and the leftover marinade from the anchovies, if you can think of a better dressing, let me know!

a handful of thinly sliced celery

a handful of chopped parsley

a handful of halved seedless green grapes

approx 6 marinated white anchovy fillets, sliced in half length ways, marinade reserved

squeeze of lemon juice

Toss all ingredients together and serve with a glass of crisp white wine. Serve preferably on some kind of terrace or patch of sunshine, as summer a'comin!