Summer Chop Salad

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Summer Chop Salad

Summer Chop Salad

Recipe by Michael Weldon

Ingredients

  • ½ Iceberg lettuce

  • 1 radicchio

  • 1 punnet multi-colour cherry tomatoes

  • 1 red onion

  • 1 tub cherry bocconcini

  • 1 cucumber, seeds removed

  • 6-8 pickled chillies, jalapenos or pepperoncini

  • ½ avocado

  • ½ bunch basil

  • sliced black olives, plus extra for garnish

  • 1 corn tortilla, diced and roasted till crisp, plus extra for garnish

anchovy dressing

  • ½ olive oil

  • ¼ lemon juice

  • 5 anchovy fillets

  • ¼ tsp black pepper

Method

  • In a jug combine the dressing ingredients and blend with a stick blender until smooth.

  • Chop all the salad ingredients into similar sized pieces. It’s important to chop the ingredients but still keep some texture. Combine in a large mixing bowl with the back olive and tortilla, mix all the ingredients

  • Dress the salad and gently mix together to coat the salad in the dressing.

  • Garnish with the extra tortillas and olives.

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