Saturday, May 31, 2008

Grilled Artichoke Salad

Grilled Artichoke Salad
serves 4

400g/14oz canned artichoke
hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground
black pepper
For the dressing
200ml/7fl oz extra virgin olive oil
200ml/7fl oz grapeseed oil
125ml/4fl oz white wine vinegar
pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed

• Preheat the grill until hot. Season the artichoke hearts with salt and pepper, and brush with olive oil. Grill until charred round the edges.
• To make the dressing, put the oils, vinegar, sugar, mustard powder and garlic into a large screwtop glass jar. Seal the jar and shake well. Season with salt and pepper.
• Toss the lettuces in the dressing with the artichokes, and serve.

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