6 cooked artichoke hearts
1 green pepper
6 ripe tomatoes
12 anchovy fillets
30 pitted olives
250g of beans
6 small potatoes
1 1/2 tablespoons capers
1 tablespoon mustard
4 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 finely chopped onion
a vinaigrette, see recipe below
3/4 cup olive oil
1/4 cup lemon juice
to taste
1/2 teaspoon Dijon mustard in a pinch
black pepper to taste
1 tablespoon capers
chopped fresh parsley
6 cooked artichoke hearts
1 green pepper
6 ripe tomatoes
12 anchovy fillets
30 pitted olives
250g of beans
6 small potatoes
1 1/2 tablespoons capers
1 tablespoon mustard
4 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 finely chopped onion
a vinaigrette, see recipe below
3/4 cup olive oil
1/4 cup lemon juice
to taste
1/2 teaspoon Dijon mustard in a pinch
black pepper to taste
1 tablespoon capers
chopped fresh parsley
Hull the tomatoes and cut into quarters; remove seeds
Sprinkle with 1 pinch of salt and let rest for 1 hour
Cut the beans and cook in salty water
Slice the green pepper into strips, being careful to remove seeds
Boil the potatoes and slice into thin rounds
Reserve some potato, tomato, and olive slices for garnishing the plate
Let the beans cool; then mix the salad using all ingredients except artichoke hearts
Season with olive oil, mustard, vinegar, salt, and pepper, and mix well
Arrange on a platter placing around the artichoke heart quarters cut in half or into four pieces
Garnish with potato and tomato slices
Season with multiple tablespoons of vinaigrette that can be prepared as follows:
Mix all ingredients
Finally garnish the salad with some olives
Serve 6-8 portions.
