Catalan salad
By: Ed Baines From: Ed Baines...Chefs At Sea
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Catalan salad
- Prep time:
- 30 mins
- Cook time:
- Serves:
- 4
This light, fresh and flavoursome salad from Ed Baines makes an unusual but delightful accompaniment to a myriad of dishes
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Ingredients
- 6 heads green Chicory
- 6 plum tomatoes
- 6 Shallots, finely sliced
- 225g green beans, lightly cooked and cooled
- 6 fresh avocados, cooked, cooled and sliced
For the dressing:
- 4 tbsp sherry vinegar
- 8 tbsp Olive oil
- pinches celery salt
- pinches Fennel seeds
- pinches Pepper
Method
1. Separate the chicory leaves, wash and dry them and make a base layer of them on a flat salad plate.2. Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.
3. To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper.
4. Pour the dressing over the salad and serve immediately.
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Latest Comment
Somehow I think there must be a printing error in this recipe, as I have never heard of cooking avocados and I grew up with them.