Chicory, anchovy, egg and potato salad

Ingredients

For 1 serving

• Chicory greens120 g
• Anchovies in oil4
• Eggs2
• Potatoes200 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Red wine vinegar1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: eggs, fish, sulphites,

In season: October – April

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain.
2. Meanwhile bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water and peel.
3. Wash the chicory, use the most tender leaves and cut them into thin strips; leave them in cold water for 10 minutes so they crisp up and lose some bitterness.
4. Peel the garlic and pound it in a mortar with half the anchovies, then add the oil, red wine vinegar and a pinch of chilli, stirring until creamy.
5. Drain the chicory well and dress it, then add the potatoes, the eggs cut into wedges and the remaining anchovies.