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Spring salad of artichoke, asparagus and new potatoes

An easy and delicious spring salad, you will need to prepare the artichokes using the simple steps below.

Spring salad of artichoke, asparagus and new potatoes
Photo: Jennifer Soo

Ingredients

  • 4 large or 8 small artichokes
  • 12 asparagus spears
  • 400g of new potatoes
  • a handful of small radicchio leaves (or any bitter salad leaf)
  • 4-5 tbsp of extra virgin olive oil
  • 2-3 tbsp of red wine vinegar
  • salt and pepper
  • juice of two lemons

Method

Prepare the artichokes

You'll need a pot of cold water with the juice of two lemons squeezed into it to stop the artichokes from discolouring.

Take a sharp paring knife and cut off the top two or three centimetres of the artichoke, removing some of the tougher outer leaves by hand. Leave a good finger-length of stalk at the base - it's quite delicious when cooked - and trim away any small leaves attached to it. Put each artichoke in the pot with the acidulated water.

Place a dinner plate on the artichokes to submerge them so they will cook evenly and keep their colour. Bring the water to the boil, turn down to a simmer and cook until tender.

You can test to see if they are done by pushing a sharp knife into one of the hearts; if it penetrates with just a hint of resistance, the artichoke is perfectly cooked.

Take them out of the pot and place them in a tray, stems up, to drain and cool. Remove any tough outer leaves; trim the stem and the top.

For salad

Cut each one into bite-sized wedges and place in a large bowl.

Blanch 12 asparagus spears in boiling, salted water for 2 minutes, refresh by plunging into ice water, then cut into 3-4cm pieces and add to the artichokes.

Boil 400g of new potatoes - use small chats or kipflers - in their skins.

Cool, peel, cut into bite-sized pieces and add to the bowl. Add a handful of small radicchio leaves (or any bitter salad leaf) and toss with 4-5 tbsp of extra virgin olive oil, 2-3 tbsp of red wine vinegar, salt and pepper.

Serve immediately.

Main ingredient:
Potato
Cuisine:
Italian
Course:
Starter/Entree, Side Dish
Occasion:
Family meals

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