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

Name: 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

app.ckbk.com

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 ...

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