Catalan Salad - cooking recipe

Ingredients

6 heads endive
6 egg tomatoes, sliced
6 shallots, finely sliced
8 ounces green beans, lightly cooked and cooled
6 fresh artichoke hearts, cooked, cooled and sliced
For the dressing
4 tablespoons sherry wine vinegar
8 tablespoons olive oil
1 pinch celery salt
1 pinch fennel seed
1 pinch pepper

Preparation

Separate the endive leaves, wash and dry them and make a base layer of them on a flat salad plate.
Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.
To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper.
Pour the dressing over the salad and serve immediately.