Toasted sourdough brings golden crunch and a gentle fermented tang to a fresh salad of artichoke and butter beans – earthy, creamy and substantial enough for a hearty lunch.
The Seaward Sauvignon Blanc 2025 is a natural match. Grown along the Atlantic coastline, it shows fresh green fig, blackcurrant and ripe tropical fruit, with a subtle sea-salt note on the finish. Its crisp acidity lifts the richness of the butter beans and olive oil, while the saline character works beautifully with the salad’s savoury, herbaceous flavours.
Simple ingredients, good sourdough and a chilled glass of coastal Sauvignon Blanc – you couldn’t ask for a tastier spring lunch.
Tip: Prepare the croutons right before serving, as they are best while still warm.
Artichoke, butter bean & sourdough crouton salad with lemon & herb vinaigrette
Serves: 4-6 as a side dish
You’ll need:
For the vinaigrette: 180ml extra virgin olive oil; 60ml freshly squeezed lemon juice; a handful Italian parsley; a handful dill, 5ml Dijon mustard; salt & pepper (according to taste)
For the salad: 1 x 280g jar grilled artichokes in oil, drained; 1 x 400g can butter beans in brine, drained; 3-4 slices sourdough bread, cubed; 45ml olive oil; salt & pepper; a small bunch wild rocket leaves; about ½ cup shaved parmesan or Grana Padano cheese
To make:
Prepare the vinaigrette: In a small blender or food processor, add all the ingredients for the vinaigrette, seasoning lightly with salt & pepper. Pulse until you have a bright green vinaigrette, with some green speckles remaining. Transfer to a glass jar, cover and refrigerate until ready to serve.
Prepare the artichokes and beans: Add the artichokes and beans to a medium mixing bowl. Add half of the vinaigrette and toss to coat and marinate while you prepare the croutons.
Prepare the croutons: In a large wide pan over moderate heat, add the cubed bread, drizzle with oil and season lightly with salt & pepper. Toast while stirring every now and then, until the cubes are lightly browned and crisp on the edges with some softness remaining in the centres . Remove from the heat and set aside while you assemble the salad.
To assemble: On a large platter, arrange the rocket leaves, then top with the marinated artichokes and beans. Top with the warm croutons and cheese, then give the salad a final drizzle of the vinaigrette. Serve with the remaining vinaigrette on the side.
Recipe and images by Spier.
