Young artichokes with avocado, Tajar olives and Doterno tomatoes
2 servings
15 minutes
This elegant French salad combines refined flavors and rich texture. Young artichokes, tender and slightly spicy, harmoniously complement creamy avocado refreshed with lemon juice and olive oil. Adjar olives add zest, while 'Doterno' sun-dried tomatoes give the dish a sweet umami note. The finishing touch is fresh chervil that brings a light anise note. This dish is a celebration of Mediterranean flavor, perfect for a light lunch or sophisticated appetizer. It not only satisfies but also delights the eye with the exquisite color contrast of the ingredients. The salad pairs beautifully with a glass of dry white wine and crispy baguettes, creating a truly French gastronomic experience.
1
Heat the marinated artichokes in the microwave. Peel the avocado and cut it into large cubes. Drizzle with lemon juice and olive oil, add salt and black pepper.
- Marinated baby artichokes: 320 g
- Avocado: 2 pieces
- Lemon juice: 40 ml
- Olive oil: 40 ml
- Sea salt: 4 g
- Ground black pepper: 4 g
2
Slice the olives into rings. Place warm artichokes and dressed avocado on a plate.
- Adjarian black olives: 4 g
3
Add pre-diced sun-dried tomatoes to the olive oil and lemon dressing, and toss the salad. Top with sliced olives and chopped chervil.
- Olive oil: 40 ml
- Lemon juice: 40 ml
- Sun-dried tomatoes: 6 g
- Adjarian black olives: 4 g
- Chervil: 4 g