POTATO, ANCHOVY, ENDIVE AND LEMON SALAD

Cheap Recipes : How To Make Potato, Anchovy, Endive And Lemon Salad

The perfect summertime salad - inspiring and effortless, great as a zesty appetiser!

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
1 kg potatoes, unpeeled
60 ml olive oil
30 g walnuts, roughly chopped
1/2 red onion, peeled and diced
1/2 freshly squeezed lemon, juice
1 1/2 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

PROCESSING METHOD

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.

Drain the potatoes.
* Using the colander, drain the potatoes and transfer to a bowl of iced water.

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.

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.

Serve.
* Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser!