A great way to zing up tinned artichoke hearts, this salad is perfect for serving as lunch or as a dinner party starter. If you like, add some croutons for extra crunch.
- 1 x 400g tin artichoke hearts in water, drained
- 100g smoked pancetta chunks
- 300g mixed salad greens
- 1 red onion
- 1 garlic clove
- 6 tbsp. extra-virgin olive oil
- 4 tbsp. red wine vinegar
- 1 tsp. each salt and black pepper
- 25g slivered parmesan
Place the pancetta chunks into a frying pan and fry until crisp. Drain of excess fat on kitchen paper.
Peel and thinly slice the red onion. Mince the garlic clove. Whisk the olive oil, vinegar, garlic, salt and black pepper together in a jug. Divide the leaves and artichoke hearts between 4 plates.
Pour the salad dressing over the salad and toss to coat. Sprinkle with the pancetta chunks and parmesan.