Artichoke salad and bacon
Instructions
Peel the artichokes, divide them in half, remove the hay and wash them in water and lemon juice.
Wash the Arugula and Belgian salad, then drained artichokes and cut them into very thin slices.
On individual plates or on a serving dish, arrange the leaves of alternating to Belgian slices of bacon, then add the Arugula and artichokes.
In a bowl pour the oil, vinegar, salt and pepper.
Emulsified well then pour the sauce over artichokes.
Sprinkle with crumbled cheese and serve immediately.
Ingredients and dosing for 4 persons
- 4 artichokes
- 1 bunch of arugula salad
- 2 heads of belgian salad (endive)
- 100 g of speck sliced
- 1 lemon
- 50 g of ricotta
- 8 tablespoons of olive oil extra virgin
- 2 tablespoons of balsamic vinegar
- Salt
- Pepper