Catalan Salad

Ingredients

• 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

For the dressing

• 4 tablespoons sherry wine vinegar
• 8 tablespoons olive oil
• 1 pinch celery salt
• 1 pinch fennel seed
• 1 pinch pepper

Directions

1. 1

   Separate the endive leaves, wash and dry them and make a base layer of them on a flat salad plate.

2. 2

   Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.

3. 3

   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.

4. 4

   Pour the dressing over the salad and serve immediately.