Acciuge con Cipolle Olio e Aceto

(Anchovy and Onion Salad)

1 large red onion	basil, parsley (fresh, if possible)
3 cans anchovies	1 Tbs. capers
1 large clove garlic	1/4 cup olive oil
1 bunch scallions	1/4 cup or more wine vinegar
1 stalk tender celery	a little salt, pepper

Drain anchovies and arrange in large, deep platter. Cut up onion and scallions and scatter over anchovies. Chop celery very fine and add to platter. Chop basil, parsley and capers and add. Sprinkle with salt and pepper. Pour olive oil over it. In a cup mash garlic, add vinegar and let steep a while. Strain over anchovies. Mix some and serve.