You are here:

Catalan salad

Ed Baines from Ed Baines...Chefs At Sea
This light, fresh and flavoursome salad from Ed Baines makes an unusual but delightful accompaniment to a myriad of dishes

Catalan salad

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.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 30 min

Ingredients
6 heads green chicory
6 plum tomatoes
6 Shallots, finely sliced
225g green beans, lightly cooked and cooled
6 fresh artichoke hearts, cooked, cooled and sliced