Warm Summer Salad with Green Asparagus
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
In this warm summer salad with green asparagus, squash, artichokes, beef tomatoes and radishes, the cooking broth serves as a kind of dressing that brings the dish together. Enjoy it with good bread.
Servings
: 4
servings
Ingredients
2
artichokes
12
green asparagus
1
small squash
2
large beef tomatoes
8
radishes
2
dl
white wine
4
dl
chicken stock
1
dl
olive oil
0.5
dl
lemon juice
0.5
bunch
wild garlic
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/8
Remove the toughest outer leaves from the artichokes. Cut off the stem and peel away the outer layer near the base with a small paring knife.
Step 2/8
Trim off the top few centimetres of the leaves until you're left with the artichoke heart. Cut each artichoke into quarters and, if necessary, scrape out the hairy choke in the centre – this isn't needed on young artichokes.
Step 3/8
Trim the woody ends off the green asparagus. Cut the courgette into oblong pieces. Cut the tomatoes into rough cubes and halve the radishes.
Step 4/8
Bring the white wine to a boil in a pot and reduce it by half.
Step 5/8
Add the chicken stock, olive oil, lemon juice, salt and pepper, bring back to a boil and add the artichokes. Let them simmer in the liquid for about 5 minutes.
Step 6/8
Add the green asparagus, courgette and radishes, and continue cooking for another 2 minutes or so, until the vegetables are tender but still have some bite.
Step 7/8
Finally, fold in the beef tomatoes and the wild garlic.
Step 8/8
Arrange the vegetables in deep plates and spoon over a few generous spoonfuls of the cooking liquid.
