Name: Salade Composée
Yield: Serves 3–4.
Cuisine: France
Ingredients: a few slices of jambon cru or a mild saucisson sec; salt, milled pepper; a handful of green olives; 6–8 artichoke hearts, freshly cooked but cooled; lemon juice; seed mustard; olive oil; 1 green pepper

Preparation info

Serves
3–4
.

Difficulty
Easy

Appears in

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

Europe
France
Gluten-free
Mediterranean

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

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