Salami Milano with Pineapple and Artichoke Crudites

A particularly appetising winter dish to be eaten as a starter.

20 Minutes 4 People
Ingredients: 
Ingredients List
400 g pineapple
200 g artichoke
240 g Salame Milano
40 g white almonds
juice of 1 lemon
2 tablespoons extra-virgin olive oil
80 g low-fat yoghurt
crackers
fresh thyme

A particularly appetising winter dish to be eaten as a starter. The aromatic flavour of the salami is enhanced by the slightly sour ingredients. 

THe Recipe:

  • Wash the artichokes thoroughly and slice thinly: leave them in lightly salted, lukewarm milk for 1 hour.
  • Mix the thyme and yoghurt together then add the oil and lemon juice. Thinly slice the pineapple and dry well.
  • Cut the salami into even julienne strips. Arrange all the ingredients nicely on a plate.
  • Pour the yoghurt sauce evenly over all the ingredients. Sprinkle with the almonds. Garnish with thin crackers and some chives.

Suggestions: sprinkle a few drops of Tabasco and Worcestershire sauce over the pineapple slices.

Used Products

  • Salame Milano

Ingredients

Ingredients: 
Ingredients List
400 g pineapple
200 g artichoke
240 g Salame Milano
40 g white almonds
juice of 1 lemon
2 tablespoons extra-virgin olive oil
80 g low-fat yoghurt
crackers
fresh thyme
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