Italian recipes

Broad bean and artichoke salad with rocket and parmesan

A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread.

Cooking time: 10 minutes

Portions: Serves 2-4

Ingredients:

Ingredients for dressing:

  • 2 tbsp extra-virgin olive oil 
  • Juice of ½ lemon 
  • Sea salt, to taste

Preparation:

Meanwhile, heat a small frying pan (skillet) over a medium heat and toast the pine nuts for about 3 minutes. Remove from the heat and set aside to cool. Drain the cooked broad beans in a colander, then rinse them under a cold running tap to cool them down and drain well. Place the beans in a bowl, together with the artichokes, rocket, cooled pine nuts and Parmesan shavings. Combine the dressing ingredients, pour over the salad, mix well and serve.

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

Recent Posts

Easter recipes

Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…

4 years ago

Quick fish soup

This speedy soup is perfect for any fish lover who doesn’t want to spend ages…

4 years ago

Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…

4 years ago

Squash and sweet potato soup with garlic and rosemary

Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…

4 years ago

Mushroom soup

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…

4 years ago

Thyme infused broad bean soup with crispy smoked pancetta

This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…

4 years ago