I made this salad with the vegetables I found in my fridge on my return from Argentina and it turned out to be a success. It was so good to finally tuck into a vegetable dish prepared with love, not just any side salad I was having in desperation for the lack of vegetables there!
I called this dish the 7 salad because it had seven ingredients (plus the olive oil), I used 7 radishes and I kept 7 of the chicory biggest leaves to garnish the salad and help me scoop up the end of this delicious bowl.
Put 2 eggs to the boil in cold water. You will take them out of the heat after 3 minutes and run them under cold water before peeling them off.
Take 3-4 anchovy fillets, a quarter of a garlic clove and blend with 5ml olive oil. The result will be a splendid salad garnish you can use for any other salad and keeps in the fridge for ages.
Select 7 of the biggest chicory leaves and set them aside.
Chop the rest of the chicory, halving it lengthways then chopping crosswise.
Finely chop 2 small tomatoes (or a big one) and 7 radishes. Chop half a fennel bulb putting the green top to a side.
Mix all ingredients in a bowl with 3-4 spoonfuls of the anchovy, garlic and olive oil dressing. Scatter the green fennel tops, cut the boiled eggs in half and place the 7 leaves to the side. If you feel like, you can sprinkle a little of the dressing in the egg yolks too. It’s quite delicious. Enjoy!
- 2 eggs
- 3-4 anchovy fillets
- A quarter of a garlic clove
- 5ml olive oil
- One chicory
- 2 small tomatoes
- 7 radishes
- Half a fennel bulb