Recipe for Artichoke, Broad Bean and Shallot Salad with Saffron Dressing
Diana Henry, a cookery writer for the Telegraph and BBC Radio 4 broadcaster, has published a recipe for a spring vegetable salad. The dish features artichoke hearts, broad beans, shallots, and a saffron-infused dressing with lemon juice, white balsamic vinegar, and olive oil. Additional ingredients include raisins, pine nuts or almonds, and mint. The recipe provides instructions for preparing the dressing, cooking the vegetables, and assembling the salad. Henry is known for her award-winning cookbooks and recipes that cater to various dining occasions.
Key facts
- Diana Henry is the Telegraph's cookery writer and a BBC Radio 4 broadcaster
- The recipe is for an artichoke, broad bean, and shallot salad with saffron dressing
- Ingredients include artichoke hearts, broad beans, shallots, saffron, lemon juice, white balsamic vinegar, olive oil, raisins, pine nuts or almonds, and mint
- Henry has authored award-winning cookbooks such as 'Simple' and 'How to Eat a Peach'
- The recipe was published by the Telegraph in their recipes section
Entities
Institutions
- Telegraph
- BBC Radio 4