CATALAN SALAD

Catalan Salad image

Provided by English_Rose

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Previous Next

6 heads endive
6 egg tomatoes, sliced
6 shallots, finely sliced
8 ounces green beans, lightly cooked and cooled
6 fresh artichoke hearts, cooked, cooled and sliced
4 tablespoons sherry wine vinegar
8 tablespoons olive oil
1 pinch celery salt
1 pinch fennel seed
1 pinch pepper

Steps:

Separate the endive leaves, wash and dry them and make a base layer of them on a flat salad plate.
Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.
To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper.
Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 523.4, Fat 29.2, SaturatedFat 4.2, Sodium 779.5, Carbohydrate 60.4, Fiber 37.2, Sugar 8.1, Protein 18.9