Artichoke & lemon salad

Recipe uploaded by

Tom Kime

2 ratings

Recipe by Tom Kime

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1. Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
2. Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
3. Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
4. To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

PER SERVING

432 kcalories, protein 21g, carbohydrate 12g, fat 32 g, saturated fat 6g, fibre 4g, salt 2.78 g

Latest comments and suggestions

• Alba

  18 May 2008

  Alba commented on this recipe

  Wow what a great appetizer this would make.. simple yet great to present

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• shimasue

  11 September 2008

  shimasue rated and commented on this recipe

  

  Fantastic fresh taste went well with the Jambalaya it also goes well with a steamed salmon dish.

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• pdesouza

  29 August 2009

  pdesouza rated and commented on this recipe

  

  Absolutely delicious. This recipe was tried out by 3 women for a local party and it went down a storm. I would say it is fiddly so not the quickest of things to prepare but well worth the effort.

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Ingredients

• 3 lemons , plus a squeeze to taste
• 2 tbsp rock salt
• 140g blanched almonds
• 1 tbsp fresh thyme leaves
• 2 tbsp clear honey
• 1 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 2 x 400g cans artichoke hearts in salted water, rinsed and halved
• 50g bag rocket leaves

TO SERVE

• 2 x 80g packs ready-sliced prosciutto (about 12 slices)
• 70g pack ready-sliced bresaola (about 11 slices)
• 70g pack ready-sliced salami napoli (about 12 slices)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 45 mins

Ingredients

• 3 lemons , plus a squeeze to taste
• 2 tbsp rock salt
• 140g blanched almonds
• 1 tbsp fresh thyme leaves
• 2 tbsp clear honey
• 1 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 2 x 400g cans artichoke hearts in salted water, rinsed and halved
• 50g bag rocket leaves

TO SERVE

• 2 x 80g packs ready-sliced prosciutto (about 12 slices)
• 70g pack ready-sliced bresaola (about 11 slices)
• 70g pack ready-sliced salami napoli (about 12 slices)

PER SERVING

432 kcalories, protein 21g, carbohydrate 12g, fat 32 g, saturated fat 6g, fibre 4g, salt 2.78 g

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