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Prosciutto and artichoke salad with croutes

 
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Prosciutto and artichoke salad with croutes

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Salad

Prosciutto and artichoke salad with croutes
INGREDIENTS

2 bunches (340g) asparagus, trimmed
½ small (150g) sourdough baguette,
sliced
1 tablespoon extra virgin olive oil
100g thinly sliced prosciutto
4 whole marinated prepared artichokes (stem on), drained, halved
150g fetta cheese, crumbled
1 tablespoon baby capers, rinsed,
drained
1/3 cup loosely packed fresh baby
basil leaves

lemon dressing
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
salt and freshly ground black pepper
METHOD

Cook the asparagus on a heated, oiled barbecue (or grill or grill pan) until just tender. Remove from barbecue, cover to keep warm.

Brush bread slices with oil. Grill bread slices on a barbecue (or grill or grill pan) until browned and crisp.

LEMON DRESSING: Meanwhile, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.

Arrange the asparagus, bread slices, prosciutto, artichokes and fetta on
a serving platter. Scatter with capers and basil; just before serving, drizzle with Lemon Dressing.
 
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