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Arrange the lettuce in a bowl with the sprouts, apples, tomatoes, and olives. Mash the anchovies to a paste with the salt. Heat a skillet very hot and add the paste. Stir for 30 seconds and put the paste in a warm bowl. Add the garlic, mustard, salt, pepper and vinegar. Beat to blend. Add parsley. Drizzle oil in slowly to form a smooth sauce. Pour over the salad. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans
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