Anchovy and Endive Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Ba

Ingredients

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