Method
For a lovely seafood salad serve with crisp vegetables, hard cooked eggs, and chunks of albacore white tuna.
In bowl whisk oil and vinegar. Mix in parsley, walnuts, onions, capers, garlic and anchovies. Add salt and pepper to taste. Store in sealed container in refrigerator up to three days. Serve at room temperature.
Yield: Approximately 3 cups sauce.