Insalata di Primavera

3 - 4 Servings

45 min

Insalata di Primavera

Fresh spring salad with artichokes and apple slices.

Nice to know
Artichokes are large scaly flower buds from a species of thistles. The delicacy dates back to the Egyptians and Romans and, until the 18th century, consuming artichokes was regarded as a sign of wealth. The taste is soft yet slightly bitter. The artichoke also looks very elaborate when presented on a plate.

Treat your guests with a spring dish!

Ingredients

2 boules de mozzarella

1 citron

1 cs d\u2019Huile d'Olive au Citron

1 courgette, en d\u00e9s

1 oignon de printemps, en rondelles

1 cs d\u2019Huile d\u2019Olive pour Cuire et R\u00f4tir

200 g de pois verts (frais ou d\u00e9congel\u00e9s du surg\u00e9lateur)

1 pomme acide, en d\u00e9s

roquette

4 cs d\u2019Apple Cider Vinegar

1 pot de artichauts

Preparation

Chop the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in a combination of lemon juice, lemon zest and 1 Tbsp Lemon Olive Oil.
Heat a pan with olive oil and saute the zucchini and spring onions around 2 minutes.
Sprinkle the apple with lemon juice immediately after slicing to prevent discoloration.
Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple Balsamic Vinaigrette.
Serve the salad with tasty cheese croutons.
Croutons:Bake cubes of stale bread. Brown on both sides in a pan with a generous splash of Bonsecco EVOO. Top with the Cheese Dipper seasonig.
Tip:Add cooked pasta to the salad to make a complete meal of it.

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Insalata di Primavera

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