Artichoke salad with hot bacon and mustard vinaigrette

Artichoke salad with hot bacon and mustard vinaigrette

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
Braised artichokes, (use hearts)
4 rashers streaky bacon
1 garlic clove
5 tablespoons olive oil
1 teaspoon wholegrain mustard
1 tablespoon red wine vinegar
100g mixed salad leaves
salt
freshly ground black pepper

Method

  1. Cut each artichoke into 6 or 8 wedges, depending on their size. Derind the bacon rashers and cut into strips. Peel and crush the garlic.
  2. Heat 2 tablespoons of the olive oil in a frying pan, add the bacon and fry over a medium heat until lightly browned but not very crisp (or it will end up being tough). Add the garlic to the pan with the artichoke hearts and continue to fry for 2 minutes, stirring gently to make sure the garlic does not burn.
  3. For the vinaigrette, in a small bowl, whisk together the mustard and wine vinegar, then gradually whisk in the remaining oil and season with salt and pepper.
  4. Tip the dressing into the pan with the artichokes, then quickly stir through the salad leaves and pile onto 4 serving plates.
Tags:
Leiths School of food and wine
cookery course
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