Salad of Endive, Soft Egg, Tuna, Olive and Potato with Creamy Anchovy Dressing
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Recipe from Wild Figs and Fennel: A Year in an Italian Kitchen
Ingredients
- For the dressing:
- 1 egg yolk
- 1 1/2 teaspoons red wine vinegar
- 2 anchovy fillets
- about 150 ml (5 fl oz/generous 1/2 cup) extra virgin olive oil
- 1/2 teaspoon capers
- 1 tablespoon tuna (from a jar or tin)
- to taste salt
- to taste juice of 1 lemon
- For the salad:
- 1 head of endive
- 5 boiled potatoes, roughly chopped
- 1/2 jar or tin, about 70-100g (2 1/2-3 1/2 oz) good tuna (optional)
- a handful black olives, pitted
- a few capers (optional)
- a few leaves parsley, roughly chopped
- 3 soft-boiled eggs (boiled for 6 minutes, peeled, halved)
Instructions
- 1
Make the dressing in a blender (or use a stick blender, if you prefer). Start with the egg yolks, vinegar and anchovies, and blitz until smooth. Now add the oil in a drizzle, blitzing until thick. Blitz in the capers and tuna, then taste for seasoning and add salt and lemon juice as necessary. It should be adequately punchy to cut through the fat of the eggs and the sweet earthiness of the potatoes.
- 2
Arrange the endive leaves on a serving platter, then dot over the chunked potatoes and some pieces of tuna (if using). Next, sprinkle over the olives and/or capers, and the parsley, then top with the eggs. Drizzle over the dressing generously, adding a pot of the remainder alongside for dunking. Serve with some bruschetta.
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