Artichoke and Lemon Salad

• lemons↗3

  plus juice to taste

• rock salt↗2 ст. л. tbsp
• blanched almonds↗140 г g
• fresh thyme leaves↗1 ст. л. tbsp
• clear honey↗2 ст. л. tbsp
• red wine vinegar1 ст. л. tbsp
• extra virgin olive oil↗5 ст. л. tbsp
• artichoke hearts↗2 × 400 г консерви g

  in brine, rinsed and halved

• arugula↗50 г g

  bag, leaves

• ready sliced prosciutto↗2 × 80 г упаковки g

  (about 12 slices)

• ready sliced burrata70 г упаковка g

  (about 11 slices)

• ready sliced salami70 г упаковка g

  Napoli (about 12 slices)

Step-by-step instructions

1. 1

   Three hours before serving, place two whole lemons in a pot of water with rock salt. Cover with a lid so the lemons stay submerged and simmer for 10 minutes until soft (test with a knife). Transfer the lemons to a colander and cool under cold running water.

2. 2

   Dry‑toast the blanched almonds in a small pan until golden‑brown, stirring frequently to prevent burning, then set aside. In a large bowl combine the thyme leaves, honey, red wine vinegar and olive oil. Squeeze the juice from the remaining lemons and add it to the honey mixture.

3. 3

   Cut the boiled lemons in half, then use a sharp knife to remove the flesh and membranes, discarding them. Remove the bitter white pith from the inner skin. Thinly slice the remaining lemon zest and add it to the dressing together with the artichokes. Taste and, if needed, add more lemon juice if the salad is too salty. Transfer the mixture to a serving platter, cover and keep at a cool room temperature.

4. 4

   For serving: arrange the sliced prosciutto, burrata and salami on a platter. Add the arugula, toasted almonds (add the nuts in the last minute so they stay crunchy) and serve the salad in a large bowl.