Anchovy and Endive Salad

Name: Anchovy and Endive Salad
Ingredients: Salt and pepper, to taste; 2 heads of Belgian endive; ½ Granny Smith apple, cored and diced; Handful of walnuts, coarsely chopped; 2 tablespoons mayonnaise; Zest and juice of ½ lemon; A few sprigs of flat-leaf parsley, leaves only, finely chopped, plus extra; Salt and pepper, to taste; 2 celery stalks; ½ cup (60 g) shaved Manchego cheese; Half a 2-ounce (45 g) tin of anchovies in olive oil, drained; Half a 2-ounce (45 g) tin of anchovies in olive oil, drained

Preparation info

Serves
2
as a lunch

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salad

2 heads of Belgian endive
½ Granny Smith apple, cored and diced
Handful of

Starter
Fish course
Lunch
Pescatarian
Gluten-free

Method

To make the salad: Strip the endive of its outer leaves, discarding the bitter core, and rinse them under cold water. Combine the leaves with the diced apple and pieces of walnut. Set aside.
Break the celery stalks in half and thinly slice the stalks. Add them to the endive mix.
To make the dressing: Whisk the mayonnaise with the lemon