This is a salad I created to make use of some lovely fresh tomatoes we purchased on a trip to the Victoria Market on the weekend and some baby leeks and artichokes from My Patch. I have a cooking rule- if I did not grow the tomato I roast it prior to using it in a salad. This method really brings out the flavor of the tomato.
4 small tomatoes 2 baby leeks 3 cloves of fresh garlic 3 baby artichokes Mixed salad leaves 1 tbsp olive oil Salt and Fresh ground pepper 1 tsp Balsamic Vinegar (as good quality as you can afford) 1 lemon – 1/2 juiced Bowl of water
Turn oven onto 180 degree if you are going to roast the tomatoes for this salad
Put a saucepan of water onto boil
Halve the small tomatoes
Chop the leeks into slices
Peel and finely slice the garlic
Place the tomatoes, leeks and garlic in an oven dish with a drizzle of oil, salt and pepper and a splash of balsamic vinegar. Cook for 20 minutes then remove and cool
While the tomatoes are cooking – wearing gloves – Peel the outer leaves of the fresh artichoke flowers and then shave around the bottom of the stem until the pale underside is exposed.
Cut them in half across the top (eg: like taking the top off an egg).
Rub the surfaces of the artichoke with a halved lemon – Note you may need to remove any fury core of the choke. This is not required in the fresh baby artichokes I picked
Place the prepared artichokes into a bowl of water with the juice of half a lemon until all are complete
Put all of the prepared artichokes into the saucepan of boiling water for 10 minutes
Turn off the heat and leave to sit for 5 minutes, remove and slice the artichokes. Add them to the cooling pan of baked tomatoes and stir so that they absorb the juices from the cooking of the tomatoes, garlic and leeks
Wash the salad leaves and put all of the ingredients together. Dress with a combination of 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar and serve as a side dish or light summer lunch or dinner.
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