Traditional catalan salad

Description

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Ingredients
  • 1 endive 
  • 2 artichokes
  • 1 fresh sausage
  • 2 cuttlefish
  • 1 bunch of wild garlic
  • Cayenne pepper 1
  • Olive oil
  • 1 bunch of chives
  • Salt flakes
Preparation
  1. Clean the artichokes and cut them into quarters, fry them in plenty of olive oil until crisp and set aside.
  2. Cut the sausage and sauté in a pan with a pinch of salt and a drizzle of olive oil until cooked through. Reserve.
  3. Clean the cuttlefish and cut into cubes, now sauté them in a pan with a drizzle of olive oil and a pinch of salt until thoroughly cooked.
  4. Place the endive leaves and escarole served on a serving dish then place the cuttlefish, artichokes and sausage on top. Serve with the garlic sauce.
  5. In a frying pan with a drizzle of olive oil sauté the finely sliced garlic with the chili then when soft serve on top of the prepared dish.
As an alternative you can fry 2 cloves of finely chopped garlic until golden to offer a crunch to the preparation and if you don’t wish to fry the artichokes boil them instead as a healthy variation.