How To Make Potato, Anchovy, Endive And Lemon Salad
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How To Make Potato, Anchovy, Endive And Lemon Salad
Potato, Anchovy, Endive and Lemon Salad Recipe. The perfect summertime salad - inspiring and effortless, great as a zesty appetiser! Delight in our Potato, Anchovy, Endive and Lemon Salad recipe.
- Prep:
- 15m
- Cook:
- 25m
- Total:
- 40m
- Serves:
- 4
Step 1: You will need…
- 1 kg potatoes, unpeeled
- 60 ml olive oil
- 30 g walnuts, roughly chopped
- ½ red onion, peeled and diced
- ½ freshly squeezed lemon, juice
- 1½ lemons, peeled and finely sliced
- 3 heads of Belgian endive, individual leaves
- 50 g drained anchovies
- 12 black olives
- few parsley sprigs, to garnish
- salt
- pepper
- 1 chopping board
- 2 knives
- kitchen paper towel
- 1 medium cooking pot
- 1 colander
- 1 bowl of iced water
- 1 serving platter
Step 2: Cook the potatoes.
Into the cooking pot, place the potatoes, fill with water and put on a high heat. Season with salt and pepper, cook for approximately 20 minutes until boiled and remove from the hob.
Step 3: Drain the potatoes.
Using the colander, drain the potatoes and transfer to a bowl of iced water.
Step 4: Pat dry the potatoes.
Place the potatoes onto the chopping board and pat dry using a kitchen paper towel. If any of the potatoes are too big, halve them using the knife.
Step 5: Assemble the salad on platter.
Arrange the lemon slices and endives on the serving platter, then heap on the potatoes. Drizzle with oil and lemon juice, season with pepper and scatter the anchovies over the top. Finally, add the walnuts and onions and a few sprigs of parsley.
Step 6: Serve.
Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser!