Ingredients
- 350 g jar baby artichokes in oil
- 350 g fresh asparagus tips
- 1 tbsp any vinegar
- salt and freshly ground black pepper, freshly ground
- 1 pinch caster sugar
- finely grated zest of ½ lemon, plus a little juice
- 3 tbsp extra-virgin olive oil
- 150 g lamb's lettuce or other
- 4 soft-boiled eggs, cooked for 4-5 minutes then cooled
- a few shavings of fresh Parmesan cheese (optional)
Instructions
- Drain the artichokes well, then cut each into quarters.
- Cook the asparagus tips in plenty of boiling, salted water for about 2 minutes, then lift out of the water and plunge into a bowl of cold water to refresh.
- When cool, drain well and place on kitchen paper to dry. Keep at room temperature.
- Make the dressing. Place the vinegar in a bowl, season then add the sugar, lemon zest and a touch of the juice. Whisk in the oil.
- Wash the lambs lettuce then drain well.
- Shell the eggs carefully.
To Serve
- Toss the asparagus tips and artichokes together in a bowl with a little dressing, then arrange on a serving plate for everyone to help themselves.
- Cut the eggs in half lengthways. They should be just runny and soft arrange on the asparagus and artichokes.
- Add a little of the dressing and salt and pepper to the lambs lettuce, then toss. Pile the lambs lettuce on top of the salad and add the Parmesan if using.
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Nutrition Facts
Salad of Artichokes and Asparagus with Lamb's Lettuce
Amount per Serving
Calories
221
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
164
mg
55
%
Sodium
175
mg
8
%
Potassium
410
mg
12
%
Carbohydrates
14
g
5
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
