Artichoke and Parma Ham (Prosciutto) Salad recipe
information
Use bottled artichokes rather than canned ones, as they have a better flavour.
ingredients
275 g (9 fl oz) bottle artichokes in oil, drained
4 small tomatoes
30 g (1 oz) 1/4 cup sun-dried tomatoes, cut into strips
30 g (1 oz) 1/4 cup black olives, halved and pitted
30 g (1 oz) 1/4 cup Parma ham (prosciutto), cut into strips
1 tbsp chopped fresh basil
4 small tomatoes
30 g (1 oz) 1/4 cup sun-dried tomatoes, cut into strips
30 g (1 oz) 1/4 cup black olives, halved and pitted
30 g (1 oz) 1/4 cup Parma ham (prosciutto), cut into strips
1 tbsp chopped fresh basil
french dressing
3 tbsp olive oil
1 tbsp wine vinegar
1 small garlic clove, crushed
1/2 tsp Dijon or Meaux mustard
1 tsp clear honey
salt and pepper
1 tbsp wine vinegar
1 small garlic clove, crushed
1/2 tsp Dijon or Meaux mustard
1 tsp clear honey
salt and pepper
method
1. Drain the artichokes thoroughly, then cut them into quarters and place in a bowl.
2. Cut each tomato into six wedges and place in the bowl with the sun-dried tomatoes, olives and Parma ham (prosciutto).
3. To make the dressing, put all the ingredients into a screw-top jar and shake vigorously until the ingredients are thoroughly blended.
4. Pour the dressing over the salad and toss well together. Transfer to individual plates and sprinkle with the basil.
2. Cut each tomato into six wedges and place in the bowl with the sun-dried tomatoes, olives and Parma ham (prosciutto).
3. To make the dressing, put all the ingredients into a screw-top jar and shake vigorously until the ingredients are thoroughly blended.
4. Pour the dressing over the salad and toss well together. Transfer to individual plates and sprinkle with the basil.
serving amount
serves 4
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more information
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