SALAD OF SHAVED ARTICHOKES AND SUNCHOKES WITH GRAPEFRUIT AND CHICORIES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.
- Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.
- Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.
- Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.
- Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.
- Drizzle the plates with the remaining vinaigrette; and serve.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
ARTICHOKE SALAD
Make and share this Artichoke Salad recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together, add salt and pepper, taste or it needs more olive oil.
- Cover and leave in the fridge for an hour (optional).
- Serve with the lemon wedges.
Nutrition Facts : Calories 152.5, Fat 7.4, SaturatedFat 1.1, Sodium 67.8, Carbohydrate 21.2, Fiber 11, Sugar 5.8, Protein 4.5
RADICCHIO, FRISéE, AND ARTICHOKE SALAD
Categories Salad Leafy Green No-Cook Vegetarian Lemon Artichoke Vegan Endive Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
- Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
- Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
ARTICHOKE HEART SALAD
I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. -Elizabeth Birkenmaier, Gladstone, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1147mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
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