Crisp and full of flavour – Winter Salad With Artichokes, Parma Ham and Mint
WINTER SALAD WITH ARTICHOKES, PARMA HAM AND MINT
extra-virgin olive oil
Trim the artichoke, quarter it and cut into shaving thin slices. Chop the celery stick finely. Fry the Parma ham in a non-stick pan without any oil until crisp. You can also do it in the oven if you want. Cut the ham slices into thin strips.
Chop the mint leaves finely and mix with vinegar and a little salt. Add the olive oil and shake until emulsified.
Put the salad leaves into a bowl, add the artichoke slices and Parma ham strips and drizzle the vinaigrette over it all before tossing until thoroughly mixed.