Artichoke & Prosciutto Salad
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 3 Tablespoons OLIVE OIL
- 1/2 teaspoon dIJON MUSTARD
- 4 small tomatoes
- 1 teaspoon CLEAR HONEY
- 1 tablespoon torn fresh basil leaves
- 9 oz.bottle artichokes in oil
- 1 SMALL GARLIC CLOVE, CRUSHED
- 1 Tablespoon WHITE WINE VINEGAR
- 1/4 cup prosciutto, cut into strips
- fresh basil sprig, to garnish
- 1/4 cup sun-dried tomatoes,cut in strips
- 1/4 cup black olives,halved and pitted
- SALT AND PEPPER
- FRENCH DRESSING
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- NOTE: Use bottled artichokes rather than canned ones if possible, they have better flavor.
- 1. Drain artichokes, then cut them into quarters and place in a bowl.
- 2. Cut each tomato into six wedges and place in the bowl, together with the sun-dried tomatoes,olives and prosciutto
- 3. To make the dressing, put all the ingredients into a screw-top jar and shake vigorously until ingredients are thoroughly blended.
- 4. Pour the dressing over the salad and toss well together.
- 5 Transfer to individual plates, sprinkle the torn basil on top, garnish with basil sprigs and serve.
- Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Colander