Insalatona Pantesca

This entry is filed under Salads & Dressings.

Serves: 4

1 romaine lettuce
200g small new potatoes
4 large tomatoes
100g black pitted olives
2 tbsp baby capers
2 red onions
8 anchovy fillets
1 tsp oregano
salt and pepper
Classic Dressing
1 tsp Dijon mustard
1 tbsp sherry vinegar
3 tbsp sunflower or rapeseed oil
1 tbsp extra virgin olive oil
pinch sea salt

Here’s What You Do:
Cook the potatoes.

Roughly chop the lettuce and place in a large salad bowl.
Slice the potatoes, tomatoes and onions and add to the bowl.
Rinse the capers and add with the olives and finely chopped anchovies and coat with my classic dressing.

Sprinkle with oregano and serve.

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