Rustic Salad of Chick Peas, Prosciutto Preserved Artichoke with Garlic & Anchovy Vinaigrette

Name: Rustic Salad of Chick Peas, Prosciutto Preserved Artichoke with Garlic & Anchovy Vinaigrette
Yield: Serves 4-6
Cuisine: French
Ingredients: 2 handfuls finely shredded radicchio; 12 grilled preserved artichokes, drained and cut into quarters; 450 g cooked dried or tinned chick peas, drained, skins pinched off; 200 g baby spinach, washed and spin-dried; 4 thin slices prosciutto, each cut into 3; ½ clove garlic, any green shoot removed, finely chopped; 1 head fennel, top and bottom trimmed, finely shaved [reserve ¼ cup fennel fronds]; 20 ml aged red-wine vinegar [such as Forum Cabernet vinegar], or to taste; 3 anchovy fillets [preferably Ortiz brand], drained and cut into small pieces; 100 ml extra virgin olive oil; 2-3 tablespoons shredded flat-leaf parsley; freshly ground black pepper; a pinch salt [optional]

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is an entrée salad that could precede any simple main course. Its acidic, nutty and sweet flavours are balanced by the saltiness of the prosciutto and anchovies.

Ingredients

450 g cooked dried or tinned chick peas, drained, skins pinched off
200 g baby spinach, washed and spin-dried
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Europe
Oceania
France
Australia
Starter
Main course
Gluten-free
Mediterranean

Method

Place the chick peas, spinach, radicchio, artichokes, fennel and prosciutto in a suitably sized bowl.
Lightly mix the garlic, anchovy, olive oil, vinegar and pepper in a small bowl and taste for saltiness, adjusting as required [bearing in mind the saltiness of the anchovy and prosciutto]. Add the parsley and pour over the salad, then toss and serve.