Salad of Asparagus with Artichokes, Purslane, Pomegranate and Beetroot

With White Balsamic Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This is an early summer salad that makes a great lunch main course after a starter of smoked salmon and rye toast. If you’re making this at the start of summer, then try it with sea kale – a delicious vegetable from coastal regions, particularly in Scotland.

White balsamic vinegar is a relatively new food product; it isn’t exactly white or clear in colour, but it is very pale. With much less of a caramel flavour than regular balsamic, it’s a good vinegar to have in the pantry.