Brown Bread Salad

Ingredients for 4 people

• 1 lemon.
• 1 tin of chopped anchovies.
• 1 clove of garlic, chopped.
• 8 black olives, pitted and chopped.
• 1 tablespoon of chopped capers.
• 4 chopped shallots.
• Salt and pepper.
• Freshly ground nutmeg.
• 6 medium slices of wholemeal bread.
• 2 bay leaves.
• Lemon slices for garnish.
• 8 chopped endive leaves.

Preparation

Use a potato peeler or a small knife to cut the lemon peel into thin strips in a circular direction. Bring it to the boil in a saucepan, lower the heat and let it simmer for 5 minutes.
Meanwhile, chop the anchovies and mix them with the oil from the tin. Drain and chop the lemon peel, adding it to the anchovies with the garlic, olives, capers and shallots. Stir the olive oil, the seasoning and a little nutmeg into it all.
Toast the bread in the oven or in a toaster until it is dry, but not golden, on both sides. Cut it into cubes and put them in a bowl. Pour the anchovy mixture over it and stir immediately, so that all the bread is coated. Use kitchen scissors to cut the basil over the salad. Cover it and let it marinate for an hour.
Mix the salad again before serving with lemon slices, so that their juice is squeezed over the bread and flavours it. The salad can be piled on a few endive leaves.