This article was written for Annabel & Grace, which is now part of Rest Less.
I made this because we had butterflied leg of lamb on the BBQ at the weekend and this Chicory salad by Angela Hartnett got wolfed down as a complementary side dish (not by our dogs, by our guests!).
CHICORY SALAD WITH CAPERS & ANCHOVIES
Here’s the recipe: serves 4
3 heads chicory
12 new potatoes
Tbspn baby capers
Tin anchovy fillets, drained
Tbspn parsley
Salt & pepper
Vinaigrette (homemade using oil, vinegar and mustard or Mary Berry sells an excellent one)
METHOD
Boil potatoes with skin on until tender, then drain, slice and season with a few tablespoons of the vinaigrette.
Slice the chicory into wedges and mix with the potatoes. Add the capers, anchovies, parsley and more vinaigrette and put into a large bowl.