This salad is simplicity itself to prepare, yet it is special enough for a dinner party. Follow the latest trend and serve it slightly warm.
270 - 300 g (9 - 10 oz) frozen or canned artichoke hearts
1 red onion, chopped or 4 spring onions, thinly sliced
1 clove garlic, minced
1 green pepper, seeded and chopped
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
2 tsps chopped parsley
450 g (1 lb) canned haricot beans, white kidney beans or butter beans, rinsed and drained
4 tomatoes, peeled, seeded and chopped
1 red onion, chopped or 4 spring onions, thinly sliced
1 clove garlic, minced
1 green pepper, seeded and chopped
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
2 tsps chopped parsley
450 g (1 lb) canned haricot beans, white kidney beans or butter beans, rinsed and drained
4 tomatoes, peeled, seeded and chopped
Dressing
3 tbsps olive oil
2 tbsps white wine vinegar
1/2 tsp Dijon mustard
Pinch salt and pepper
1 head radicchio and curly endive to garnish
2 tbsps white wine vinegar
1/2 tsp Dijon mustard
Pinch salt and pepper
1 head radicchio and curly endive to garnish
method
1. If using frozen artichoke hearts, place in a large casserole dish and cover. Microwave on HIGH for 3 - 4 minutes, or until slightly warm.
2. Stir in the remaining ingredients, except the dressing and garnish, and cook for 2 minutes on HIGH to warm through. Mix together the dressing ingredients, pour over the warm salad and toss to coat.
3. Arrange the radicchio and endive leaves on serving plates and pile on the salad. Spoon over any excess dressing to serve. Serve warm.
2. Stir in the remaining ingredients, except the dressing and garnish, and cook for 2 minutes on HIGH to warm through. Mix together the dressing ingredients, pour over the warm salad and toss to coat.
3. Arrange the radicchio and endive leaves on serving plates and pile on the salad. Spoon over any excess dressing to serve. Serve warm.
serving amount
serves 6
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