Ingredients

Method

• 4 anchovy fillets, crushed
• 3 T olive oil
• 3 ripe nectarines, halved
• 1 cup marinated artichokes
• 1-2 balls buffalo mozzarella, torn
• 170 g radicchio, torn
• 150 g fresh asparagus spears, blanched
• Juice of 1 lemon
• Sea salt and freshly ground black pepper

Method

Ingredients

Add the crushed anchovy fillets to the olive oil and set aside to marinate.

Arrange the remaining salad ingredients in a large bowl, then drizzle with the anchovy oil and a squeeze of lemon juice and season to taste.