Spanish Olive Winter Salad
In this vibrant and flavor-packed salad, a delightful combination of mixed Spanish olives, tender sardines, artichoke hearts, and crisp purple chicory endives come together to create a Mediterranean medley that is as visually appealing as it is delicious. The splash of Sherry vinegar and pinch of salt flakes elevate the flavors, making this dish a refreshing and satisfying choice for a light meal or a tasty side dish.
— Constant Cookbook
Ingredients
- 150g of mixed Spanish olives
- 1 small tin of sardines in oil
- 1 small jar of artichoke hearts
- 2 purple chicory endives
- A splash of Sherry vinegar
- A pinch of salt flakes
Instructions
- Open all your tin of sardines and drain from most of the oil away as we will keep a bit to dress the salad.
- Open your jar of artichokes and cut the artichoke hearts into halves.
- Take your chicory and carefully pull away each leaf, then wash to ensure that all soil has been removed.
- Take a colourful mixture of green, black and turning of colour olives from their jar/tin (pitted or non-pitted it's up to you)
- Take the ingredients and mix together on a colourful plate or bowl, and then splash with sherry vinegar and olive oil for flavour, finally season to taste with the salt flakes.
Yield
Serves 4
Comments
No comments found.