Potato, radish, Pars­ley and cel­ery salad

Serves 4-6

Good (UAE) - - GOOD FOOD -

60ml olive oil

30ml red grape vine­gar

4 an­chovy fil­lets, chopped

1kg yel­low waxy new pota­toes

1 400g tin ar­ti­choke hearts, drained

2 cel­ery stalks, chopped

1 hand­ful cel­ery leaves, chopped

1 hand­ful of fresh Ital­ian pars­ley, chopped

1 bunch of spring onions, sliced

6 radishes, thinly sliced

1) Mix the olive oil, vine­gar and an­chovy fil­lets in a small mea­sur­ing cup. Sea­son with pepper and set aside.

2) Boil the pota­toes in salted wa­ter un­til just cooked, then halve or quar­ter them and mix with the salad dress­ing im­me­di­ately while still warm. Add the ar­ti­choke hearts then set aside un­til cool.

3) Stir in the cel­ery stalks and leaves, pars­ley, spring onions and radishes. Driz­zle some more salad dress­ing over then serve im­me­di­ately.

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