Broad bean and anchovy salad

Snap-fresh broad beans and chicory feature in Arthur Potts Dawsons simple and elegant starter
By Arthur Potts Dawson
Broad bean and anchovy salad
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 1 hour marinating
  • Effort: easy


  • 12 salted anchovies, rinsed and all bones removed
  • 2 lemons
  • 2 small dried chillies, finely chopped
  • extra virgin olive oil
  • 1 handfuls broad bean pods
  • 2 chicory, outer leaves removed, insides sliced into 3
  • 2 cloves garlic, finely chopped


1. Arrange the anchovies on a plate in a single layer. Sprinkle over the zest and juice of 1 lemon and the chillies. Season with some freshly ground black pepper.

2. Pour over enough olive oil to cover the anchovies and leave to marinate for up to 1 hour.

3. Bring a pan of unsalted water to the boil. Add the beans and cook for 3-4 minutes. Drain and, while warm, remove the outer layer from the larger beans.

4. Squeeze over a little lemon juice, add a tablespoon or two of olive oil, a pinch of salt and some freshly ground black pepper. Mix well and put aside.

5. Bring a pan of salted water to the boil and cook the chicory for 5-6 minutes. Drain and cool.

6. Fry the garlic in a little olive oil until brown, then add the chicory and braise for a few minutes.

7. To serve, put the chicory onto a serving dish, sprinkle over the broad beans with their juices and arrange the anchovies over the top. Drizzle with the marinating oil.

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