Scented salad
Instructions
Remove the stem and the toughest outer leaves of artichokes.
Cut them in half, remove the hay and immerse them in a bowl with cold water acidulated with lemon juice.
Peel, wash and drain the lettuce and spring onions.
Thinly slice the spring onions.
A few tablespoons of oil emulsified with mustard, salt, pepper and minced chives, shredded fine.
Separately, prepare the salad dressing with a little lemon juice, salt, pepper and 4 tablespoons of olive oil.
Drain artichokes, Pat dry and slice them up very thin.
Mix with salad, add the spring onions and seasoned with the prepared sauce.
Add a few drops of balsamic vinegar and a little ground pepper.
Add the chopped beef with mustard sauce and spread it in the center of the salad.
Sprinkle with a little parmesan and bring right to the table.
Ingredients and dosing for 4 persons
- 6 fresh artichokes
- 600 g of chopped sirloin of beef
- 100 g of tender small-leafed salad (insalata soncino salad, arugula, frisee salad)
- 2 spring onions
- 2 lemons
- 50 g of parmigiano
- 1 teaspoon of strong mustard
- Chives
- Olive oil extra virgin
- Few drops of balsamic vinegar
- Salt
- White pepper in grains