4 tbsp olive oil
2 anchovy filets or to taste
Juice from one lemon
Freshly grated parmesan cheese
12 komatsuna leaves
Procedure:
1. Macerate anchovy filets in olive oil (or, if in a hurry, finely chop anchovy filets and mash in olive oil)
2. Mix in lemon juice
3. Finely chop komatsuna leaves into thin strips
4. Toss with olive oil-lemon-anchovy dressing
5. Top with fresh parmesan
2. Mix in lemon juice
3. Finely chop komatsuna leaves into thin strips
4. Toss with olive oil-lemon-anchovy dressing
5. Top with fresh parmesan
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