Name: Prosciutto and artichoke salad with croutes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Lemon dressing; 2 tablespoon lemon juice; 2 tablespoon extra virgin olive oil; 1 teaspoon dijon mustard; salt and freshly ground black pepper; 2 bunch (340g) asparagus, trimmed; 1/2 small (150g) sourdough baguette, sliced; 1 tablespoon extra virgin olive oil; 100 gram thinly sliced prosciutto; 4 whole marinated prepared artichokes (stem on), drained, halved; 150 gram feta cheese, crumbled; 1 tablespoon baby capers, rinsed, drained; 1/3 cup loosely packed fresh baby basil leaves

Prosciutto and artichoke salad with croutes

This salad mixes the salty and zesty flavours of proscuitto and lemon juice with creamy feta, fresh greens and crunchy croutes.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Lemon dressing

2 tablespoon lemon juice

2 tablespoon extra virgin olive oil

1 teaspoon dijon mustard

salt and freshly ground black pepper

2 bunch (340g) asparagus, trimmed

1/2 small (150g) sourdough baguette, sliced

1 tablespoon extra virgin olive oil

100 gram thinly sliced prosciutto

4 whole marinated prepared artichokes (stem on), drained, halved

150 gram feta cheese, crumbled

1 tablespoon baby capers, rinsed, drained

1/3 cup loosely packed fresh baby basil leaves

Method

1.Cook the asparagus on a heated, oiled barbecue (or grill or grill pan) until just tender. Remove from barbecue, cover to keep warm.

2.Brush bread slices with oil. Grill bread slices on a barbecue (or grill or grill pan) until browned and crisp.

3.Meanwhile, to make lemon dressing, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.

4.Arrange the asparagus, bread slices, prosciutto, artichokes and feta on a serving platter. Scatter with capers and basil; just before serving, drizzle with lemon dressing.

Not suitable to freeze or microwave. Marinated artichokes are available from specialty delicatessens. You can use bottled or canned artichokes without stems, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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