Baby artichoke, mushroom and smoked ham salad
45 min
Young purple artichokes are beautifully tender and almost all parts are edible so they are much easier to prepare. I threw this salad together with what I had handy and I found it all came together quite nicely!
Maggie
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Ingredients
Serves: 4
- 12 baby artichokes, about 675g
- Juice from 1/2 lemon
- For the dressing
- 2 tablespoons plain fromage frais
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon zest
- 1–2 tsp Dijon mustard
- Salt and pepper to taste
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- 300g thinly sliced smoked ham
- 200g button mushrooms, cleaned and sliced
- Assortment of lettuce leaves
- 1 or 2 tablespoons finely chopped chives or parsley
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Pull off the bottom 2 or 3 rows of outer leaves on the purple artichokes. Trim the stalk close to the base and cut off the top third. Bring a pot of water with the juice of half a lemon to the boil; add artichokes and simmer for about 30 minutes. Remove from the pot and set aside.
- To make the dressing: Place the fromage frais, mayonnaise, lemon juice, lemon zest and Dijon mustard in a bowl; mix well with a fork and season with salt and pepper to taste.
- Place the sliced ham and mushrooms into a bowl. Stir in the dressing. Slice the artichokes into eighths, and fold them into the mushroom and ham salad. Pile onto lettuce leaves, and garnish with a good sprinkling of chopped fresh chives or parsley.
