Recipe

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.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Lemon dressing
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dijon mustard
  • salt and freshly ground black pepper
Prosciutto and artichoke salad with croutes
  • 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

Prosciutto and artichoke salad with croutes
  • 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.

Notes

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

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