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Leafy artichoke and crisp prosciutto salad
Serves 6
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
285g/10oz jar of artichokes in oil12 prosciutto slices, each cut into three pieceslarge bag of small leaf salad (approx.160-200g/5½-7oz in weight)crusty bread to serveFor the dressing:11 tsp clear honey11 tsp Dijon or wholegrain mustard2 tbsp wine vinegarsalt and pepper90ml/6tbsp olive oil, plus extra for frying
Method
1. Tip the artichokes into a sieve to drain, then slice them. Heat a little olive oil in a large frying pan, then fry the prosciutto pieces quickly in batches over a high heat until crisp. Drain on kitchen paper.2. Tip the salad leaves into a large bowl. Put the honey, mustard, vinegar, salt and pepper in a bowl and whisk well until thickened. Gradually whisk in the olive oil.3. Just before serving, add the artichoke slices to the leaves and toss in the dressing. Divide between six side plates and pile the crisp prosciutto on top. Serve with warm crusty bread.
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