Artichoke And Prosciutto Salad Recipe
Ingredients
| 275 g/9 1/2 oz can artichoke hearts in oil, drained | ||
| Tomatoes | 4 Small | |
| 25 g/1 oz sun-dried tomatoes in oil | ||
| Prosciutto | 40 Gram | |
| 25 g/1 oz pitted black olives, halved | ||
| Few basil leaves | ||
| Olive oil | 3 Tablespoon (DRESSING:) | |
| White wine vinegar | 1 Tablespoon (DRESSING:) | |
| Garlic | 1 Clove (5gm), crushed (DRESSING:) | |
| 1/2 tsp mild mustard | ||
| Clear honey | 1 Teaspoon (DRESSING:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1)Drain the artichoke hearts and cut each of them into 4 pieces.
2)In a bowl, keep artichoke pieces until required.
3)Cut tomatoes into wedges and slice sun dried tomatoes into strips.
4)Similarly, slice Parma ham(prosciutto) into thin slices and place in bowl.
5)Rip basil leaves and add to salad bowl.
6)In a screw top jar, add salt, pepper, oil, garlic, mustard, wine vinegar and honey. Shake well to blend.
7)Drizzle dressing over salad and toss well.
SERVING
8)Serve garnished with basil leaves.
1)Drain the artichoke hearts and cut each of them into 4 pieces.
2)In a bowl, keep artichoke pieces until required.
3)Cut tomatoes into wedges and slice sun dried tomatoes into strips.
4)Similarly, slice Parma ham(prosciutto) into thin slices and place in bowl.
5)Rip basil leaves and add to salad bowl.
6)In a screw top jar, add salt, pepper, oil, garlic, mustard, wine vinegar and honey. Shake well to blend.
7)Drizzle dressing over salad and toss well.
SERVING
8)Serve garnished with basil leaves.
Chef
