This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
30 minIngredients
Directions
Blend first 10 ingredients in blender or processor until dressing is as smooth as possible.
(Can be prepared 1 day ahead. Cover and refrigerate)
Heat ¼ cup dressing in heavy large skillet over med -high heat.
Add lamb and cook, stirring frequently, about 3 minutes for medium-rare.
Drain.
Transfer to bowl.
Season with salt and pepper.
Combine greens, artichokes, bell pepper, mushrooms, ½ cup mint and ½ cup basil in bowl.
Add enough dressing to season to taste and toss gently.
Mound salads on plates.
Top with lamb.
Garnish with basil and mint sprigs.
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