Parsley Salad

4 oz. fleshy black olives, coarsely chopped

4 oz. flat parsley, coarsely chopped

4 oz. red onion, peeled and finely chopped

2 oz. Italian capers

2 large cloves of garlic, peeled and finely chopped

20 large anchovy filets (preferably pink Spanish)

grated rind of two lemons

black pepper

1/2 cup of olive oil

lemon juice

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