Ensalada caliente de endivas y cogollos con anchoas y alcachofas

Warm chicory and baby gem salad with anchovies and artichoke hearts

A really simple salad that can be adapted to include any storecupboard ingredients.

The combination of the bitterness of the chicory with the sweet peppers, salty anchovies and acidity of sherry vinegar is a match made in heaven.

Summer, here we come!

Serves 4

Ingredients

1 garlic cloves finely sliced

1/2 red onion finely sliced

extra virgin olive oil - good drizzle of

Sherry vinegar - splash

½ tsp of paprika

1/2 red pepper or 4 piquillo peppers - thinly sliced

4 artichoke hearts - quartered or 80g green beans - halved and blanched

8 anchovy fillets or 1/4 tin of tuna

1 baby gem lettuce - halved

1 chicory - halved (substitute for extra baby gem if do not have

15p capers - optional

Salt and pepper

Method

Gently fry the garlic, onion and pepper in the olive oil until soft. Add the paprika, artichoke or beans and capers if using. Stir together coating all the ingredients in the oil and paprika. Add the vinegar, season and remove from the heat. Put the gem cut side down in the hot grill pan and cook for around half a minute each side or just separate the leaves if not grilling. Arrange the lettuce in a bowl, dress with the warm dressing, finish with the anchovies or tuna and a little extra olive oil.

Delicious warm salad