Summary

Ingredients

• 1 head endive salad
• 2 anchovy fillet (s), pickled in salt
• 100 g olives, black
• 20 g capers
• 2 cloves garlic)
• 1 chili pepper, alternatively chilli pepper or pinch cayenne pepper
• 6 tablespoon extra virgin olive oil, cold-pressed
• 200 g cherry tomato (s)
• Salt and pepper
• 50 g sultanas
• 30 g pine nuts

Print Recipe Pin Recipe

Instructions

1. Soak the anchovy fillets, olives and capers in plenty of water.
2. Clean the endive salad, cut into 3 cm wide pieces and wash thoroughly. Cover and simmer in a saucepan over medium heat for 10 minutes, then remove and set aside.
3. Chop the garlic cloves and chilli pepper. Strain the watered additions. Halve the olives, mash the anchovies and capers with a large-pronged fork. Halve the cherry tomatoes.
4. Pour the olive oil into the saucepan and simmer the garlic, chilli pepper, olives, anchovies and capers over a medium heat for 2 minutes. Add the tomatoes and endive lettuce again, season with salt and pepper and cover and simmer for 10 minutes over a low heat, stirring occasionally. Add the sultanas and pine nuts and cook covered for another 10 minutes.