Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Salad of artichokes, French beans and wild mushrooms in pumpkin seed oil

11 September 2006
Salad of artichokes, French beans and wild mushrooms in pumpkin seed oil

Ingredients

(serves four)

4 large cooked artichoke bottoms, cleaned and cooked in a blanc with lemon juice
250g extra-fine French green beans
150g wild mushrooms (cèpes, girolles, morels, musserons)
Corn oil
Malden salt
Milled pepper
1 shallot, finely chopped
½tsp chervil and flat parsley, chopped
10tbs pumpkinseed oil
2tbs mature balsamic vinegar or 3tbs of good cider vinegar
Optional: fried artichoke crisps

Note: Cool the artichokes in blanc liquor. Cut into thin wedges. (Tip: Do not use too much lemon or vinegar in the blanc as it will ruin the taste of the artichoke and the whole dish.)

Method

Cook beans in strongly salted, boiling water until tender. Refresh and split into halves. Clean mushrooms and saut‚ quickly in a little corn oil. Season with salt and pepper.

Mix all the ingredients together but keep some artichoke wedges aside. Make vinaigrette with pumpkinseed oil and balsamic. Dress salad with a little of the vinaigrette.

Season if necessary and arrange on a plate, surrounded with some artichoke wedges. Dress with some more vinaigrette and, if desired, some fried artichoke crisps.

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