Artichoke and salted lemon salad with honey, thyme and roasted almonds from Tasting: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes (page 84) by Tom Kime

  • rocket
  • bresaola
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  • EYB Comments

    Can substitute pinenuts for blanched almonds, and gravadlax for bresaola.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gravadlax - salting mix to cure one side of salmon or two sides of sea bass; Salad of fennel and cured gravadlax with roast beetroot

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute pinenuts for blanched almonds, and gravadlax for bresaola.

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