Winter salad with artichoks

In winter, it sometimes seems that he only decent vegetables for a salad are just salad leaves. Then it is a good idea to add either some cooked vegetables, like broccoli or green beans, or some from a jar. In this salad, I have added Italian artichokes and chick peas from a jar. Parmesan shavings add protein to the salad and some good country bread completes the dish.

2 servings

2 handfuls of baby salad leaves

A small jar of Italian artichokes

About 150 ml chick peas from a jar

Parmesan shavings

2 spring onions 

About 10 cherry tomatoes

1 tbsp. olive oil

For the dressing:

2 tbsp. olive oil

2 tsp. lemon juice

Wash and half the cherry tomatoes. Warm 1 tbsp. olive oil in a small frying pan over moderate – high heat and sauté the tomatoes. Set aside.

Wash the chick peas under running water. Drain and dry. Set aside. 

If the artichokes are preserved in oil, remove them from the jar and place on a kitchen paper to remove some of the excess oil.

Wash and slice the spring onions.

Place a handful of salad leaves on each large plate. Add the artichokes and cherry tomatoes. Sprinkle with chick peas and shave some Parmesan on top. Divide the spring onions on the plates.

Whisk together the dressing and drizzle on the salads.