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

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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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.