Catalan Salad

This light, fresh and flavoursome salad from Ed Baines makes an unusual but delightful accompaniment to a myriad of dishes
By Ed Baines
Catalan Salad
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: easy



  • 6 heads green chicory
  • 6 plum tomatoes
  • 6 shallots, finely sliced
  • 225 g green beans, lightly cooked and cooled
  • 6 fresh avocados, cooked, cooled and sliced

For the dressing:

  • 4 tbsp sherry vinegar
  • 8 tbsp olive oil
  • pinches celery salt
  • pinches fennel seeds
  • pinches pepper


1. Separate the chicory leaves, wash and dry them and make a base layer of them on a flat salad plate.

2. Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.

3. To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper.

4. Pour the dressing over the salad and serve immediately.

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