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Baby Artichoke Blue Cheese Cannelinni Bean & Lemon Salad

3.5/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: none
  • Difficulty: Easy
  • Print Recipe:
Baby Artichoke Blue Cheese Cannelinni Bean & Lemon Salad

I do like easy preparing cooking, this recipe does get any simpler, and its looks very impressive. The blue cheese can be omitted if you want or changed for a different cheese altogether such as Cheddar, Lancashire or even Caerphilly. I use Cropwell Bishop as it has a very creamy flavour and waxy texture.

Ingredients

  • 1 clove garlic, crushed
  • 4 tbsp extra virgin olive oil
  • finely grated zest and juice of 1 large lemon
  • 2 tbsp chopped fresh mint
  • 2 small heads of chicory, sliced
  • 2 small heads red chicory, sliced
  • 1 115g bag Hampshire watercress
  • 3 x 285g jars artichokes, well drained
  • 1 x 400g can cannelinni beans well drained
  • 175g cubed Cropwell Bishop Stilton cheese
  • salt and freshly ground black pepper

Method

  1. Mix the garlic with the olive oil, lemon zest and juice and chopped mint.
  2. Mix together the artichokes, beans and cheese then add the oil mixture and combine well.
  3. Add the chicory and watercress.
  4. Season well and leave for 1 hour at room temperature.
  5. Serve piled into bowls with crusty bread.
 

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