THE SALAD OF GRASSES MARINE TO ANCHOVIES

For 4 people

10 fresh anchovies marinated with lemon (see receipt) For salad: 1 basil bouquet, 1 bouquet of coriandre, 1 chervil bouquet, 1/2 bundle of
chive, 1 boot of sorrel, 3 mint strands, 250 G of tomatos cherries, 4 soft onions, 4 sandwich bread sections, 4 spoonfuls with olive oil soup
For sauce: 6 spoonfuls with olive oil soup, 1 spoonful with balsamic vinegar soup, 2 spoonfuls with white vinegar soup, salt, pepper of the
mill

To wash all grasses, to dry them, engrave them coarsely and to put them in a salad bowl.
To prepare vinaigrette.

to eliminate the crust from the sandwich bread and to make return sections in a frying pan to the olive oil until they are well gilded.
To cut out in rhombuses.
To wash tomatos, to cut them into 4 and to put them in the salad bowl.
To add drained and wiped anchovies.
To pour the vinaigrette sauce and to decorate with the gilded bread.