Artichoke and robiola salad with thyme dressing

May 6, 2016 (Last Updated: January 11, 2019)
Artichoke and robiola salad with thyme dressing recipe

Artichoke and robiola salad with thyme dressing

Serves: 2 – 3
Cooking Time: 15 minutes

Ingredients

  • Dressing

  • 100ml extra virgin cold pressed olive oil
  • 30ml (2 tbsp) fresh lemon juice
  • 5ml (1 tsp) hot English mustard (preferably powdered)
  • 15ml (1 tbsp) honey
  • a pinch of black pepper
  • 3 – 4 sprigs fresh thyme
  • a pinch of salt
  • Salad

  • 1 head cos lettuce
  • 1 handful rocket
  • 1 handful cherry tomatoes, halved
  • ¼ red onion, sliced
  • 100g robiola (robiola must be fresh, not vacuum packed – but rather immersed in liquid, bought from a deli or specialist store like Thrupps)
  • 200g best quality tinned artichokes, quartered
  • ½ ripe avocado, sliced

Instructions

1

Mix all of the dressing ingredients together and stir until emulsified.

2

Wash and cut lettuce, being careful not to bruise it. Place in a bowl with rocket. Mix in tomatoes and onion, and toss in dressing.

3

Top with robiola, artichokes and avocado, and drizzle over a little more of the dressing.

 

 

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