Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

Recipe adapted from the Food of Spain cookbook by Vikki Harris
Serves 6
INGREDIENTS
½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
Salt
4 cups baby [...]

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