SELATIT ANSHOUA (ANCHOVY SALAD)

250 g potatoes
250 g beetroots
150 g anchovy fillets
50 g parsley
50 g green olives
50 g black olives
1 onion
2 eggs
4 tablespoons oil
2 tablespoons vinegar
½ teaspoon ground black pepper
salt to taste

Clean the anchovy fillets, bone and cut into pieces. Peel and chop a small
onion. Pick over and clean the parsley. Stone some large olives and cut in
half. Hard-boil the eggs for 12 - 15 minutes. Then cut into slices. Boil the
potatoes in their jackets, then peel and slice. Boil the beetroots and
slice. Prepare a vinaigrette sauce.
To serve: mix the pieces of anchovy, the parsley and onion and place in the
middle of a serving dish. Surround with the slices of potatoes then the
slices of beetroot. Garnish with egg slices and green and black olives.
Sprinkle with vinaigrette sauce. Serve salt and ground black pepper
separately.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki