Truffle
& Artichoke Salad
1 garlic clove, crushed
Juice of 1 lemon
4 Tbsp Bonsecco olive oil
salt & pepper to taste
1 Jar O&V Artichokes, drained and sliced thinly
½ Jar Truffle Carpaccio
2 oz Parmigiano Reggiano shavings
Make
a dressing with the garlic, lemon juice, truffle carpaccio and Bonsecco olive
oil, salt & pepper. Toss the
artichoke slices in the dressing and let marinate for ½ hour. Arrange the artichokes on a serving platter
and sprinkle the shaved parmigiano evenly over the plate and serve.
Juice of 1 lemon
4 Tbsp Bonsecco olive oil
salt & pepper to taste
1 Jar O&V Artichokes, drained and sliced thinly
½ Jar Truffle Carpaccio
2 oz Parmigiano Reggiano shavings
