WarmautumnsaladSERVES 4
Bitterleaves,sweetpomegranateand
saltyManchegoaretheperfectfoilfor
gently pan-fried marinated artichokes.
60 ml(¼cup)extra-virgin
oliveoil
4 long-stemmedmarinated
artichokes,halved
lengthways
2 garliccloves,thinlysliced
180 gmkaleleaves,
torn,stemsdiscarded
120 gmcavolonero,
torn,stemsdiscarded
60 ml(¼cup)sherryvinegar
Arilsfrom1 pomegranate
½ redonion,finelychopped
2 tbspfinelychopped
tarragon
1 headradicchio,leaves
separatedandtorn
Finelygrated Manchego,
to serve
1 Heat1 tbspoilina large
fryingpanovermedium-high
heat.Addartichokes andcook,
turning,untilgolden(2minutes
eachside).Addgarlicandcook,
stirringcontinuously,until
fragrant(30seconds).Remove
frompanandkeepwarm.
2 Addremainingoiltopan
andincreaseheattohigh.
Addkaleandcavolonero,
andcook,tossing, untilwarm
andwilted(2-3minutes).
Returnartichokestopan.
3 Placevinegar,pomegranate,
onionandtarragonina small
bowlandstirtocombine.
4 Placecavoloneromixture
andradicchioona plate.Spoon
overdressingandsprinkle
withManchego to serve.➤
SaladPlatterfromMud
Australia.PeppermillfromLe
Creuset.Allotherpropsstylist’s
own.FishAll-Cladfryingpan
fromWilliams-Sonoma.Minna
teatowelfromKoskela.Lamb
PeppermillfromLeCreuset.
Bowl(withredcabbage)from
MarmosetFound.Bowl(with
spicesalt)fromMudAustralia.
All other props stylist’s own.