A refined Niçoise-style artichoke salad with confit tomatoes, spring onions, Taggiasca olives, and Parmesan on a bed of mesclun.
Ingredients
- 100 g mixed baby greens (mesclun)
- 2 pieces fresh artichokes (preferably poivrade)
- 80 g Parmesan (Parmigiano Reggiano), in a wedge
- 100 g confit tomatoes
- 2 pieces spring onions (scallions)
- 50 g pitted Taggiasca olives
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- to taste fine salt
- to taste ground black pepper
Method
- If making the confit tomatoes from scratch, prepare them first (see prepared component). Otherwise, remove them from the jar and drain lightly.
- Wash the artichokes, trim off the stalks and the tough leaves at the top. Slice them thinly (preferably with a mandoline) and immediately drizzle with a little vinaigrette to prevent oxidation.
- Make the vinaigrette: in a bowl, combine the olive oil, balsamic vinegar, a pinch of salt, and pepper. Whisk to emulsify.
- Thinly slice the spring onions (both the white and tender green parts). Pit the Taggiasca olives if necessary.
- Arrange the mesclun in a large salad bowl. Add the raw artichoke slices, the confit tomatoes cut into halves or quarters, the sliced spring onions, and the olives.
- Using a vegetable peeler, shave Parmesan directly over the salad.
- Pour over the remaining vinaigrette and toss gently to coat evenly. Adjust the seasoning if needed.
- Plate the salad on flat plates. Garnish with a few extra Parmesan shavings and a turn of the pepper mill.
Nutrition
Per serving
- Energy
- 472.8 kcal
- Protein
- 16.3 g
- Carbohydrate
- 10.86 g
- Fat
- 41.14 g
- Fibre
- 6.22 g
- Calcium
- 449.45 mg
- Iron
- 1.77 mg
- Magnesium
- 54.61 mg