skish
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Raw artichoke salad with bresaola, Grana and croutons

Lemony raw artichokes and bresaola in a protein-rich spring salad.

  • 20 min
  • 1 serving
  • Italian cuisine
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Raw artichoke salad with bresaola, Grana and croutons

Per serving

Calories
588 kcal
Protein
47.5 g
Carbohydrates
60.2 g
Fat
20.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Artichokes2
  • Bresaola80 g
  • Arugula40 g
  • Grana Padano20 g
  • Croutons40 g
  • Extra virgin olive oil10 g
  • Lemon juice2 tablespoons
  • Black pepperto taste

Contains: gluten, lactose,

In season: February – April

Method

  1. Pour half the lemon juice into a bowl with a little cold water. Prepare the artichokes: pull off the tough outer leaves until you reach the pale, tender ones, cut off the tips, peel the stem, halve them and remove the choke.
  2. Slice them very thinly and drop them straight into the acidulated water so they don't darken.
  3. Arrange the washed rocket and the bresaola slices on the plate.
  4. Add the well-drained artichokes, dress with the oil, the remaining lemon juice and some ground black pepper and finish with shavings of Grana Padano and the croutons.

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