Food & Travel | Recipes

Artichoke, prosciutto & potato salad

H&G Tools
Send to friend
Print
Archive
del.icio.us

Ingredients

Prep: 10 mins
Serves 8

Few handfuls mesclun
4 preserved artichokes, quartered
8 slices prosciutto
150g goat’s cheese, cut into slices
4 kipfler potatoes, boiled and cut in half lengthwise


Dressing
2 teaspoons red wine vinegar
¼ cup (60ml) extra-virgin olive oil 
 

Method

1. Spread the mesclun on a platter. Top with the artichokes, prosciutto, goat’s cheese and potato halves.

2. To make the dressing, combine vinegar in a bowl with a good pinch of salt. Whisk until salt has dissolved, then gradually whisk in the oil until the mixture thickens. Check seasoning and drizzle over salad.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon

Recipe Search

Australian House & Garden magazine

Subscribe to H&G

Exclusive offer
Subscribe this month and you'll receive 15 issues for the price of 12!

Subscribe

Metric Conversion Tool

Need to know how many grams are in an ounce? Or what 30C is in Fahrenheit? Back away from that calculator and forget the formulas, our converter will do the hard work for you.