Artichoke Salad with Grapefruit

Ingredients

• 12 small artichokes
• 3 tbsp Lemon juice
• Salt
• 1 grapefruit
• 1 tsp Honey
• 2 tbsp Apple cider vinegar
• 4 tbsp plant oil
• 150 g black olives (pitted)
• 2 tbsp freshly chopped herbs (chervil and parsley)
• Salt
• red pepper flakes
• 120 g mixed leafy greens (e.g., arugula, lamb’s lettuce, watercress, sorrel)

Instructions

1. 1.

   Clean the artichokes, leaving part of the stem intact and peeling them. Trim hard leaves and leaf tips. Cut the cleaned artichokes lengthwise into quarters and immediately drizzle with a little lemon juice. Cook in salted water for 4–5 minutes until tender. Drain and let cool.

2. 2.

   Peel the grapefruit thoroughly and cut out the segments. Squeeze the juice from the remaining flesh and whisk it together with honey, vinegar, and oil. Let the olives drain well, finely chop 4–5 pieces, and mix them into the dressing with the herbs. Season with salt and chili flakes to taste.

3. 3.

   Arrange all prepared salad ingredients on plates and drizzle the dressing over the top before serving.