Spanish olive winter salad

    7 min

    A Spanish cupboard is always full of conserves from fish and olives to beans and vegetables, which are perfect to mix together to create delicious, colourful salads - particularly in winter when it’s harder to find good fresh vegetables and fish.

    1 person made this

    Serves: 4 

    • 1 small tin sardines in oil
    • 1 small jar artichoke hearts
    • 150g mixed Spanish olives
    • 2 purple chicory endives
    • 1 splash Sherry vinegar
    • 1 pinch salt flakes

    Prep:7min  ›  Ready in:7min 

    1. Open your tin of sardines and drain, reserving the oil as we will keep a bit to dress the salad.
    2. Open your jar of artichokes and cut the artichoke hearts into halves.
    3. Take your chicory and carefully pull away each leaf, then wash to ensure that all soil has been removed.
    4. Take a colourful mixture of olives from their jar/tin (pitted or non-pitted it’s up to you!).
    5. Take the ingredients and mix together on a colourful plate or bowl, and then splash with sherry vinegar and olive oil for flavour. Finally season to taste with the salt flakes.

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