I made something very similar recently, inspired by Lynne Rossetto
Kasper's syndicated column (The Splendid Table):

http://www.scrippsnews.com/node/44784

Both recipes could be considered as variations of Bagna Cauda, a
versatile dip or spread from the Italian Piedmont. The recipe quoted by
Kasper uses lemon juice instead of vinegar, and omits the carrot. We
made a dinner out of it, spreading the stuff on slices of crusty
baguette.

Cindy usually winces at the mere thought of anchovies, but she approved.
One reason is that I did not use the heavily salted canned anchovies
found in grocery stores. We were in The Spanish Table, a Seattle shop
that specializes in imported European foods, and we splurged on some
Spanish anchovies. These were in the refrigerator case, packed in a
plastic tray and a much lighter oil, and were almost white. The taste
was quite unlike the cheap ones: less salty, more delicate, sweet and
savory. Reminded me a bit of the high quality herring we encountered in
Holland. Great stuff if you can find it.

In article >,
koko > wrote:

> Here is one of my most favorite anchovie recipes.
> I'm not a big fan of oyster sauce but I do use it in some recipes.
>
> @@@@@ Now You're Cooking! Export Format
>
> Parsley Salad
>
> salads/dressing
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup evoo
> 1/4 cup red wine vinegar
> salt & pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add
> in
> the EVOO and vinegar to assist in breaking down the parsley, salt and
> pepper to taste, cover and set aside in refrigerator to allow all the
> flavors to meld.
>
> Notes: The Ranger
>
>
> ** Exported from Now You're Cooking! v5.84 **

--
Julian Vrieslander