Cos lettuce heart & anchovy salad

Ensalada de corazones de lechuga y anchoas

SERVES 4

1 tablespoon Jerez red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

6 baby cos lettuce hearts

12 salted anchovy fillets

1 small red onion, thinly sliced

1 avocado, diced

4 sun-dried tomatoes, diced

4 palm hearts, diced

2 tablespoons mixed sunflower and pumpkin seeds (pepitas)

1 small handful chopped chives

Put the vinegar and olive oil into a small jar with a lid and shake well to emulsify. Add a pinch of sea salt flakes and freshly ground black pepper, shake again and taste for balance. Add more seasoning if necessary then set the dressing aside.

Trim the root off each lettuce then cut each lettuce heart in half lengthways. Arrange three lettuce halves per person on a plate, then lay an anchovy fillet along each one and splash over some dressing.

Put the onion, avocado, tomato and palm hearts into a large bowl. Drizzle in the remaining dressing and toss carefully with your hands to coat, then distribute evenly among the plates on top of the lettuce and anchovies.