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Water Lily Lamb Salad

Ingredients
  Globe artichokes 4
  Cooked lamb 8 Ounce (new zealand)
  Mayonnaise 1 Tablespoon
  Pepper To Taste
  Salt To Taste
  Capers 1 Tablespoon
  Lettuce 1
  Radishes 1
  French dressing 1 Tablespoon
Directions

Soak the artichokes if possible for about 2 hours before cooking in salted water.
Cook in boiling salted water for approximately 25 minutes until sufficiently tender to pull out the leaves easily.
Drain artichokes and allow to cool.
Trim the bottoms of the stems, so they stand easily, and remove the centre leaves, leaving a row of two leaves round the outside.
Remove the hairy 'choke', so that the bottoms only are left.
Fill the centre of the artichoke 'baskets' with finely diced lamb moistened with mayonnaise and season well.
Garnish with capers.
Serve the leaves that have been pulled from the artichokes as a border round the dish and put the artichokes on a bed of lettuce.
Top with rings of radish.
Serve with extra mayonnaise or French dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Gourmet, Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1010 Calories from Fat 360

% Daily Value*

Total Fat 40 g61.9%

Saturated Fat 9.4 g46.9%

Trans Fat 0 g

Cholesterol 255.6 mg85.2%

Sodium 1443.2 mg60.1%

Total Carbohydrates 74 g24.7%

Dietary Fiber 37.4 g149.8%

Sugars 11.7 g

Protein 100 g199.2%

Vitamin A 496.6% Vitamin C 230.5%

Calcium 44.2% Iron 92.7%

*Based on a 2000 Calorie diet

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Water Lily Lamb Salad Recipe