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1
Rinse the anchovies, remove their heads and bones, dry on paper towels, and crush lightly with a fork.
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2
With a mezzaluna or a very sharp knife, mince the garlic with the salt to a fine paste and place it in a large bowl.
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3
Beat in the oil, the juice of the lemon, and the anchovies, making a rough sauce.
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4
Set the bowl aside.
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5
Wash and dry the potatoes and massage them lightly with the oil.
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6
Bury the potatoes in the embers of a wood fire.
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7
Without peeling the onions, slice them about 1 inch thick horizontally, brush them with a bit of the oil, position them on a grate, and roast them over a wood fire, about 5 to 6 minutes on each side until they are nicely charred and softened.
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8
Slip the skins from the onions, separate the slices into rings, and place them immediately into the fragrant sauce, turning them about, coating them well.
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9
When the potatoes are roasted through, permit them to cool a few minutes until you can almost comfortably relieve them of their skins.
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10
Chop them coarsely and add to the bowl, tossing them about with the onions before adding the olives, capers, and parsley and giving the mix another good turn.
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11
Grind pepper generously over the salad and present it at room temperature or cold.
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12
The potatoes can, of course, be thickly sliced and roasted on the grill with the onions.
