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Bibb and Parsley Salad with Anchovy Dressing

This is an easy parsley salad with an anchovy kick. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.

  • Servings: 4

Source: Everyday Food, March 2010


  • 2 anchovy fillets
  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch of sugar
  • Coarse salt and ground pepper
  • 1 head of Bibb or Boston lettuce, leaves separated and torn
  • 1/2 cup packed fresh parsley leaves


  1. In a large bowl, mash the anchovy fillets with the back of a fork. Whisk in the lemon juice, olive oil, and sugar; season with salt and pepper. Add lettuce and parsley. Toss to combine.

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