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Servings 4
Calories 221 kcal
Prep Time15 mins
Cook Time5 mins
Total Time20 mins

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.
Course Salad, Side Dish, Vegetables
Cuisine Spring, Summer
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