|2 tbsp sherry or red wine vinegar
5 tbsp olive oil
1 garlic clove, finely chopped
1 tsp paprika
4 tomatoes, peeled and diced
12 anchovy-stuffed or pimiento-stuffed olives
1/2 cucumber, peeled and diced
2 shallots, finely chopped
1 tbsp pickled capers in brine, drained
2-3 chicory heads, separated into leaves
First, make the dressing. Whisk the vinegar, olive oil, garlic and paprika together in a bowl.
Season to taste with salt and reserve.
Place the tomatoes, olives, cucumber, shallots and capers in a separate bowl. Pour the dressing
over and toss lightly.
Line 6 individual serving bowls with chicory leaves. Spoon an equal quantity of the salad into
the centre of each and serve