24 October 2017 Issue 19 Oct/Nov

Lunchbox: Westerns Laundry, tomato, olive and anchovy salad

Tomato, olive and anchovy salad

David Gingell

Head chef and co-founder,
Westerns Laundry and Primeur

Westerns Laundry is Gingell and co-founder Jérémie Cometto-Lingenheim second restaurant. At each site, the menus are written around what’s in season. As with this anchovy salad, Gingell explains the key to his recipes is simplicity.

‘This is one of my favourite things for lunch-on-the-go because the flavour gets better as it marinates,’ he says of the dish.

Preparation

Roast the bread in olive oil until golden brown.

Set aside to cool. Cut the rest of the ingredients into bite-sized pieces, then dress with the olive oil and balsamic vinegar. Season with salt and pepper.

Mix in the capers and black olives. Pop the croutons on top, ready to be mixed in later on.

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