Jenny White's Aubergine, Artichoke and Anchovy Salad

Name: Jenny White's Aubergine, Artichoke and Anchovy Salad
Yield: 6
Cuisine: Italian
Ingredients: 1 aubergine, sliced lengthways; 1 courgette, sliced lengthways; 4tbsp extra virgin olive oil; 18 marinated anchovies; 6 griddled artichokes, halved; 2 handful rockets; 25g Parmesan, shaved; 1tbsp balsamic vinegar; Handful fresh basil leaves, finely chopped; sald and freshly ground black pepper

Over a year ago 2,594 views

Serves: 6

Italian Side Dish 👨‍👩‍👧‍👦 Family Food 🔥 Barbeque 🧺 Outdoor & Picnic

Ingredients

1 aubergine, sliced lengthways
1 courgette, sliced lengthways
4tbsp extra virgin olive oil
18 marinated anchovies
6 griddled artichokes, halved
2 handful rockets
25g Parmesan, shaved
1tbsp balsamic vinegar
Handful fresh basil leaves, finely chopped
sald and freshly ground black pepper

Accompaniment

Description

Light salad intense in flavour bound to bring plenty of smiles at your picnic or barbecue.

Method

1
1. Heat a griddle pan until hot. Brush the aubergine and courgette slices with a little of the olive oil and lay them on the pan.
2. Cook for 2-3 minutes each side, until charred. Remove from the pan and set aside to cool.
3. Arrange the aubergines, courgettes, anchovies and artichokes on a serving platter. Scatter over the
rocket and Parmesan. Whisk together the rest of the olive oil, balsamic vinegar and basil and season with salt and pepper. Drizzle over the salad and serve.