Traditional catalan salad


Esta publicación está disponible en: Spanish

  • 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
  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.