Saturday, 11 February 2012

Post-Deli Salad, Take 3

Maybe I should stop posting these, as they're totally dependent on whatever I pick up from the deli. But they're just such great weekend lunches, how can I resist? The artichokes and octopus are so rich that we don't need anything but the simplest salad vegetables to go with them.


  • two large, ripe tomatoes, halved and sliced
  • a few handfuls of fresh washed lettuce, torn
  • a generous handful of basil, torn
  • 5-6 marinaded artichoke hearts, cut in half
  • 50g marinaded octopus, sliced
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 generous tsp dijon mustard

Put the salad ingredients in a bowl, shake the dressing ingredients in a jar, pour over and toss. Serve with fresh buttered bread.

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