Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Jar chargrilled artichokes |
| ½ \N | Red onion; finely sliced |
| 3 tablespoons | Chives; chopped |
| 6 \N | Basil leaves |
| 1 teaspoon | Caster sugar |
| 2 tablespoons | Red wine vinegar |
| 1 teaspoon | Dijon mustard |
| \N \N | Salt |
| \N \N | Pepper |
| 5 larges | Plum tomatoes; seeded and cut into |
| \N \N | ; rough chunks |
| 5 tablespoons | Creme fraiche |
Melt the sugar and vinegar in a pan. Put the tomatoes, red onion and artichoke in a bowl with some shredded basil leaves and stir together.
Pour the vinegar mixture into a separate bowl and add 3tbsp creme fraiche and whisk together. Add to this the mustard and chives, and season with salt and pepper. Stir well. This will form the salad dressing. Add enough of the dressing to the tomatoes to bind everything together.
Serve in a bowl with some radicchio leaves and chives as garnish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.