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Insalata di Primavera

Fresh spring salad with artichokes and apple.

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  • 4 persons
  • 45 min.
  • Side dish
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Recipes from Oil & Vinegar

Nice to know

Artichokes are big, closed scaly flower buds from a species of thistles. The artichoke was already a beloved delicacy with the Egyptians and Romans. Until the 18th century, consuming artichokes was regarded as a sign of wealth. Even now the artichoke is still considered a delicacy. The taste is soft towards slightly bitter. The artichoke also looks very stylish when presented on a plate.

Treat your guests with a spring dish!

  • Groceries

    • 2 pieces of fresh mozzarella • 1 lemon • 1 tbsp lLemon Olive Oil • 1 zucchini, diced • 1 spring onion, sliced • 1 tbsp Olive Oil for Baking • 1/2 lb peas (fresh or frozen) • 1 tart apple, diced • aragula • 4 tbsp ,b>Apple Balsamic Vinaigrette • 1 jar Carciofi alla Contadina (artichokes), halved • Dipper Formaggio

  • Getting started

    Tear or cut the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in the juice of a lemon, lemon zest and 1 tbsp Lemon Olive Oil. Heat a pan with a drizzle of olive oil and saute the zucchini and spring onions briefly (± 2 min). Sprinkle the apple with some lemon juice immediately, to prevent discoloration. Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple Balsamic Vinaigrette . Serve the salad with tasty cheese croutons.

    Croutons

    Bake sticks or cubes of stale bread. Brown on both sides in a pan with a generous splash of Olive Oil for Bakingl. At the last minute add Dipper Formaggio to taste, let cool on a plate.

    Tip

    Add cooked pasta to the salad to make a complete meal of it.

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