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Winter leaf salad

Ingredients

Scale
  • 1 lemon, cut in half
  • 10 anchovy fillets, finely chopped
  • 2 tablespoons baby salted capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 raddichio treviso, cut into thin wedges lengthways
  • 2 witlof, cut into thin wedges lengthways
  • 1 head curly endive, washed, cut into 10cm lengths

Instructions

  1. Juice half the lemon. Peel remaining half and thinly slice widthways. Set aside.
  2. Place anchovy, capers, lemon juice and oil in a small bowl and whisk to combine.
  3. Place the raddichio, witlof and endive leaves on a serving platter. Top with the lemon slices and drizzle with anchovy and caper dressing.