Artichoke and Parma Ham Salad

501

Ingredients:

• Canned Artichoke Hearts in Oil – 300 gms, drained
• Tomatoes – 4, small
• Sun-Dried Tomatoes in Oil – 25 gms, drained
• Parma Ham – 40 gms
• Black Olives – 25 gms, stoned and halved
• Fresh Basil Sprigs – handful
• Crusty Bread – to serve

For the Dressing:

• Olive Oil – 3 tblsp
• White Wine Vinegar – 1 tblsp
• Garlic Clove – 1, crushed
• Mild Mustard – 1/2 tsp
• Clear Honey – 1 tsp
• Salt and Pepper to taste

Method:

1. Thoroughly drain the artichoke hearts and cut them into quarters.
2. Put them in a serving bowl.
3. Cut each of the fresh tomato into wedges.
4. Slice the sun-dried tomatoes into thin strips.
5. Cut the Parma ham into thin strips and add to the bowl with the tomatoes and olive halves.
6. Keeping a few basil springs whole for garnishing, tear the rest of the leaves into small pieces and add to the bowl containing the other ingredients.
7. To make the dressing, put all the ingredients into a screw-top jar and shake vigorously until they are well blended.
8. Pour the dressing over the salad and toss together.
9. Garnish the salad with a few basil sprigs.
10. Serve with crusty bread.