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.
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
Make a dressing for the salad by mixing the mustard with some olive oil and lemon juice in the proportions you prefer. Season with salt and pepper.
Half the charm of this salad is the way it is arranged.
Place a ring of green pepper on each of three or four plates and arrange 4 artichoke halves around it. Fill in the gaps with strips of green pepper radiating like curved spokes. Spoon the jambon cru into the centre of the plate and arrange a few olives around the plate. Spoon some dressing over the salad. Serve with French bread.
© 1987 Geraldene Holt. All rights reserved.