1/2 cup olive oil
2 tbs capers
2 anchovy fillets
2 bunches parley leaves
1/2 cup white vinegar
salt and black pepper
6 red radishes sliced thinly
2 spring onions sliced
15 oz white kidney beans (cannellini)
1/2 cup sliced black olives
Blend anchovies, oil, capers and 1 cup of parsley in a blender till it forms a puree. Mix the vinegar, salt and pepper. Transfer this to a serving bowl. Add radishes, scallions, beans, olives and the rest of the parsley. Toss and serve with your main meal.
