Puttanesca Salad

3

Ingredients

  • 40g wild rocket
  • 250g cherry tomatoes, halved
  • 1 red onion, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced thinly
  • 1 red pepper, cut into strips
  • 2 tsp capers, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 12 pitted kalamata olives
  • 4 anchovies, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 marinated artichoke hearts, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Large handful basil, roughly torn
  • For the dressing:

  • 4 anchovies, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 80ml olive oil
  • 1 tbsp red wine vinegar
  • Juice and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated rind of ½ lemon

Use imperial measurements

Method

How to make Puttanesca Salad

In a serving bowl arrange all the salad ingredients in layers finishing with the fresh basil.

Add the dressing ingredients to a jar, screw on the lid and shake well to combine.

Drizzle over the salad just before serving.