Salad plate with artichokes

Name: Salad plate with artichokes
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 1 can(s) (425 ml) Artichoke hearts; 200 g cherry tomatoes; 7-10 Tbsp (e.g. red and yellow); 1 Head Salad; 7-10 Tbsp (e.g. frisée or oak leaf salad or mixed); 3-4 Tbsp Vinegar; 2 TEASPOONS grainy mustard; 7-10 Tbsp salt, white pepper, sugar; 4 TABLESPOONS Oil; 1/2 bunch Chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 5

1 can(s) (425 ml) Artichoke hearts
200 g cherry tomatoes
7-10 Tbsp (e.g. red and yellow)
1 Head Salad
7-10 Tbsp (e.g. frisée or oak leaf salad or mixed)
3-4 Tbsp Vinegar
2 TEASPOONS grainy mustard
7-10 Tbsp salt, white pepper, sugar
4 TABLESPOONS Oil
1/2 bunch Chives

Directions

1
Drain the artichoke hearts and, depending on the size, halve or quarter them. Clean, wash and halve or quarter the tomatoes. Clean, wash and drain the lettuce and pluck into bite-sized pieces
2
Mix vinegar, mustard, salt, pepper and some sugar in a bowl. Fold in the oil. Wash, chop and add the chives
3
Mix the artichokes, lettuce and tomatoes with the marinade and arrange on plates. If necessary, add baked baguette