Ingredients

Salad:

• 2 (170 ml) small jars or 1 (340 ml) big jar of Chef LELARGE Marinated Artichoke Hearts
• Garlic flowers
• Olive oil
• 3 sweet peppers (assorted colours), sliced
• 16 slices of pancetta (or bacon), cooked and crumbled
• Pistachio nuts, shelled and toasted

Homemade mayonnaise:

• 2 egg yolks
• 15 ml (1 tablespoon) of Chef LELARGE Dijon Mustard
• 45 ml (3 tablespoons) of Chef LELARGE Balsamic Vinegar from Modena
• 250 ml (1 cup) of vegetable oil
• Salt and pepper to taste

Directions

Salad:

1. Drain and halve the artichokes. Toss them in garlic flowers and a little olive oil and roast in the oven. Let cool.
2. In a bowl, toss together the artichokes, sweet peppers, pancetta, and pistachios.

Homemade mayonnaise:

1. Mix the egg yolks with the mustard, vinegar and garlic flowers.
2. While whisking constantly add the oil in a steady stream.
3. Drizzle the mayonnaise over the salad.