Artichoke and avocado salad with truffle vinaigrette


  • 125 g fine green beans, trimmed
  • splash of olive oil
  • 2 medium avocado
  • 1 punnet lamb's lettuce
  • 1 small frise, leaves picked
  • 1 jar oil-cured baby artichoke hearts, in oil drained
  • shavings truffles, to garnish
For the truffle vinaigrette:

  • juice of 1/2 lemons
  • 2 tbsp white wine vinegar
  • 1 tsp chopped truffles
  • 5-7 tbsp extra virgin olive oil
  • 1 tsp chopped chives
  • black pepper


Impress Your Guests With Curtis Stone's Sophisticated Starter - Green Beans, Mixed Leaves, Artichokes And Avocados With A Heavenly Truffle Dressing

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