CHICORY, ANCHOVY & SALMOREJO SALAD

Salmorejo and gazpacho are both cold soups from the south of Spain, but whereas gazpacho is made from cucumber, spring onions and peppers, salmorejo contains more bread, garlic and tomato, and is always finished with chopped hard-boiled egg and cubed jamón.

There is a lot going on in this fresh, crunchy salad – it’s definitely not boring.

This salad goes brilliantly with lamb cutlets (see here) or pan-fried lamb sweetbreads (see here).

To make the salmorejo, put all the ingredients into a food processor or blender and blend to a creamy, gazpacho-like consistency.

Spoon the salmorejo on to a large platter or plate, place the chicory on top, and add an anchovy to each chicory quarter. Sprinkle over the cubes of jamón, the watercress and the chopped eggs.

To make the dressing, shake the oil, vinegar, salt and pepper together in a jar, and drizzle over the chicory.

Serve with large spoons for scooping up the chicory and salmorejo.