A light but super-healthy low-fat salad
Artichoke, asparagus and ricotta salad with red onion dressing
- ¼ red onion, thinly sliced
- 45ml (3 tbsp) red wine vinegar
- 30ml (2 tbsp) olive oil
- 2,5ml (½ tsp) Dijon mustard
- a pinch of sugar
- 1 lemon
- 3 whole artichokes
- 100g asparagus, blanched
- ½ spring onion, thinly sliced
- a handful of baby leaves or micro herbs
- 60ml (¼ cup) ricotta
- grilled bruschetta, to serve
For the dressing, place all of the ingredients in a clean jar and shake well to combine. Refrigerate while you prepare the rest of the salad.
Follow the instructions alongside on how to prepare the artichokes.
Thinly slice the artichoke hearts and combine them with the soft yellow artichoke leaves, asparagus and spring onion. Add dressing and toss to combine.
Add the micro herbs or baby leaves and crumble the ricotta over just before serving. Serve with grilled bruschetta on the side.
HOW TO PREPARE ARTICHOKES
Bring a large pot of water to a boil and add a generous squeeze of lemon juice.
Trim the stems of the artichokes, place them in boiling water and cook for 20 – 30 minutes, depending on their size. They are ready when the outer leaves come away easily when pulled.
Remove the outer leaves until you come to the central cone of soft, pale yellow leaves. Cut off the tip if it is tough. Trim the base to remove any hard bits. Halve the artichoke and scoop out the fuzzy, inner choke from both halves. Rinse and squeeze over some lemon juice to prevent it from browning.