Olive winter salad recipe
This salad is perfect for the winter. It's packed full of flavour and is incredibly easy to prepare.
A Spanish cupboard is always full of conserves from fish and olives to beans and vegetables, which are perfect to mix together to create delicious, colourful salads - particularly in winter when it’s harder to find good fresh vegetables and fish.
Ingredients
- 150 g Mixed Spanish olives
- 1 Small tin of sardines in oil
- 1 Small jar of artichoke hearts
- 2 Purple chicory endives
- 1 Splash of Sherry vinegar
- 1 pinch Salt flakes
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 7 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Open all your tin of sardines and drain most of the oil away as we will keep a little to dress the salad.
- Open your jar of artichoke hearts into halves.
- Take your chicory and carefully play 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 in a bowl, and then splash with sherry vinegar and olive oil for flavour, finally season to taste with the salt flakes.
Perhaps serve this lovely salad with
Jose Pizarro's Baked scallops with crispy serrano ham
Henry Dimbleby's spanish chicken pot roast
And check out our