Ray’s
Sassy Salad

On the menu

Panko-crusted asparagus, marinated artichoke and herby goat’s cheese on baby leaves with a lime vinaigrette. Serves 2.

Ingredients

For the salad

• 12 medium asparagus
• ½ a cup artichoke hearts
• 1 cup Panko crumbs
• Goat’s cheese (Belnori balls recommended)
• 1 bag mixed baby leaves
• 2 eggs, beaten and seasoned
• Sunflower oil for frying

For the artichoke marinade

• 1 bunch Italian parsley, chopped
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil
• Pinch salt and pepper
• Splash white wine vinegar
• ¼ teaspoon pickled oregano

For the lime dressing

• 40 ml lime juice
• 40 ml white wine vinegar
• 250 ml light olive oil
• Pinch salt and pepper
• 1 teaspoon runny honey
• 1 teaspoon smooth Dijon mustard

Method

Coat asparagus in flour, dip in egg wash, roll in Panko and shallow-fry in sunflower oil until golden. Set aside. Drain artichoke hearts and halve, then gently combine with parsley, garlic, olive oil, salt, pepper and oregano.

For the lime dressing, whisk the mustard and honey into the vinegar and lime juice, then gradually add the olive oil, whisking vigorously to emulsify. Season with salt and pepper.

Build the salad by gently layering leaves into the middle of the bowl. Place the marinated artichokes and goat’s cheese on the leaves, and dress with the lime vinaigrette. Finish with the crunchy Panko asparagus and a crack of fresh black pepper.