Crisp salad with beans, artichoke hearts and creamy fresh condiment

  • 15 minutes
  • 4 persons
Rated 4 out of 5


  • Svansø Organic Herbal Garlic Dressing
  • Or
  • Svansø Organic Plant Based Creamy Fresh Dressing
  • 4 gl. grilled artichoke hearts
  • 60 g pine nuts
  • 120 g sugar snaps
  • 200 g lamb's lettuce
  • 20 yellow cherry tomatoes
  • 12 radishes
  • 4 candy bars
  • 4 tbsp. condimento white wine vinegar
  • Salt and pepper


1. Drain the oil from the grilled artichoke hearts, rinse the lettuce and vegetables.

2. Peel the beetroot and cut it into thin slices (on a mandoline if you have one)

3. Put a pan over with a little water in it.

4. Add the beetroot, white wine vinegar, a pinch of salt and a little freshly ground pepper.

5. Take the pan off the heat after the vinegar has come to the boil. Set aside and leave to infuse until serving.

6. Toast the pine nuts in a dry frying pan.

7. Cut the sugar snaps diagonally.

8. Halve the cherry tomatoes.

9. Cut the radishes into small sticks.

10. Toss the lamb's lettuce and artichoke hearts with the radishes, tomatoes and sugar snaps.

11. Drain the candied beans of any vinegar residue.

12. Add them to the salad and sprinkle with the pine nuts.

13. Enjoy the salad with a generous amount of dressing.


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