Geraldene Holt

Salade Composée

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Sometimes one especially fine vegetable inspires a salade composée. Here I started with the artichoke hearts but, of course, a different vegetable could take the starring role.

Ingredients

  • 6–8 artichoke hearts, freshly cooked but cooled
  • 1 green pepper
  • a few slices of jambon cru

Method

Cut the artichoke hearts in half downwards. De-seed the pepper and cut in thin slices. Slice the jambon or saucisson sec in narrow strips and dress with a little olive oil.

Make a dressing for the salad by mixing the mustard with some olive oil and lemon juice in the proportions