Tomato, Cucumber & Grilled Artichoke Salad

Name: Tomato, Cucumber & Grilled Artichoke Salad
Yield: Serves 6
Cuisine: French
Ingredients: 40 ml extra virgin olive oil, plus extra for drizzling; 6-8 firm ripe tomatoes [such as Ox Heart, heritage or Roma], peeled and cut into 1cm dice; 3 eggs, at fridge temperature; aged balsamic vinegar, for drizzling; 2 handfuls torn basil leaves [green or purple or both]; ½ x 47.5 g can Ortiz anchovy fillets, drained and dried with paper towel, then each cut into 2 pieces lengthwise; 1 teaspoon celery seeds; ice cubes; 3 Lebanese cucumbers, peeled and cut into 3-4 cm batons; freshly ground black pepper; 40 Ligurian olives, rinsed and dried with paper towel if stored in brine; sea salt flakes; 6-9 grilled preserved artichokes, drained, dried with paper towel and cut into quarters

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Make this salad during summer, when tomatoes are really full of flavour. Chilling the cucumbers provides a crisp contrast to the tomato. The sieved eggs enrich the salad while the anchovies and olives add saltiness. The sweet basil adds a finishing touch of freshness. Serve as an appetising entrée or to complement crumbed veal cutlets.

Ingredients

3 eggs, at fridge temperature
1 teaspoon celery seeds
3 Lebanese cucumbers, peeled

Method

Prick the eggs with a pin at the widest end, then gently lower into a saucepan of simmering water and cook for 10 minutes. Remove and refresh under cold running water.
Toast the celery seeds in a dry frying pan until they smell fragrant.
Place the cucumber in a bowl of iced water. Leave for 20 minutes, then drain and dry each piece of cucumber well wi