Artischockensalat auf Rucola mit Pecorinosplittern

für 4 vorspeisen:

1 dose artischockenherzen | 1 knoblauchzehe, fein gehackt | 4 el olivenöl | 1 zitrone, saft | 1 handvoll getrocknete tomaten, fein geschnitten | 2 handvoll rucola | 1 handvoll pecoriosplitter (alternativ parmesansplitter) | 6 el olivenöl | 3 el balsamico | 1 tl akazienhonig | salz, pfeffer

knoblauch, olivenöl, zitronensaft und kräuter der provence zu einer marinade rühren, die getrockneten tomaten und die artischockenherzen in die marinade legen und im kühlschrank ziehen lassen. in einem schraubglas olivenöl, balsamico, akazienhonig, salz und pfeffer zu einem dressing schütteln und den rucola damit anmachen. den rucola auf den tellern verteilen und die marinierten artischocken darauf anrichten. mit den pecorinosplittern bestreut servieren

sf | 26.2.2011 | 14 Kommentare

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