Globe Artichoke and Mozzarella with Candied Lemon

Globe Artichoke and Mozzarella with Candied Lemon

 

The UK weather has been so mild of late that is seems almost normal to put together a cold salad for dinner on 27th October 2014!  I was expecting to come home to a cold damp boat every evening and be heating the boat to keep warm but it just hasn’t been necessary.

After spending an eternity in the IKEA returns department and then another eternity spending the store credit we got home quite late and were both feeling pretty hungry. Fortunately this dish can easily be put together in less than 30 minutes.

After bashing together an immediate snack of toasted pumpkin seeds with tamari, I set to work making this awesome salad.

The salad is courtesy of Yotam Ottolenghi’s Plenty More. It does require really fresh ingredients though or it will just disappoint you.

Last week we bought some Dill and Mint from our local Morrisons and it was tasteless, chewy and limp and really let down all the dishes I made. Contrast to yesterday when I asked for mint from our local greengrocer and he went out the back and got me the freshest, most aromatic mint I’ve had for ages. It really is worth shopping around for your herbs!

Anyway – there are two ways of making this dish; the hard way or the easy way. The hard way relies on you being the master of artichoke preparation and having lots of time on your hands. The easy way uses them from a jar or frozen. We don’t have a freezer on the boat so I plumped for jars.

The only cooking involved here is candying some lemons. I really recommend you do this rather than copping out and just adding lemon rind, as the sauce and the sweetness from the lemons really sets this salad apart from the rest.

To candy lemons, remove the rind, cut into 1mm batons and cook down in lemon juice and caster sugar until the liquid reduces to about a third. Remove the lemon batons and allow to cool down. Keep the sauce for the dressing of the salad.

All that’s left is to cut some little gem lettuces, tear in some mint, parsley and basil and top with your quartered artichokes and torn mozzarella.

To serve, dress with some olive oil, your candied lemon and lemon syrup and some black pepper.

This salad is so fresh and tangy. The lemon hit might seem too much to start with but I found it really lifted the salad. The mozzarella, artichokes and lemon went really well together and it really was a meal in itself. Albeit a late one!

Fortunately for us we had loads left over so we have a very nice lunch to look forward to today!

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