Fig And Artichoke Salad Food

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.

TUSCAN ARTICHOKE SALAD

Steps:

• Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
• Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

FIG AND ARTICHOKE SALAD

Steps:

• Heat 1 tsp oil in skillet over medium heat.
• Add onion and garlic, and saute for 2 minutes.
• Add pinch of salt and saute another minute.
• Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
• Transfer to bowl.
• Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
• Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
• To make Dressing:.
• Whisk together oil, lime juice, and vinegars.
• Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
• Add figs, sprinkle with pecans and green onions.

RAW ARTICHOKE SALAD

Steps:

• Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
• Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

FIG AND ARUGULA SALAD

Steps:

• Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
• Drizzle honey and balsamic vinegar over salad before serving.

SPICY FIG AND ARTICHOKE SALAD

Steps:

• Prepare the ingredients: 1) thinly slice the red onion, 2) remove artichokes from jar, reserving the marinade if desired for dressing, and rinse, drain, and halve them, 3) slice the roasted pepper to about 1/8-1/4 inch slices, 4) halve the figs, 5) squeeze a ripe lime for the juice, and 6) slice the green onions. Now you're ready to put together the salad!
• In a skillet over medium temperature, heat 1 teaspoon of olive oil (from the 1 1/2 Tbsp, divided) and add the red onion and garlic. Sauté for 2 minutes. Add a pinch of salt and a turn of your pepper mill and sauté for another minute.
• Add the prepared artichoke hearts and roasted red pepper and sauté until heated through, about 2 minutes, then transfer to a bowl and set aside. Do not wipe out the skillet you used.
• Add the remaining olive oil (from the 1 1/2 Tbsp, divided), chili powder, and pinches ancho powder to the same skillet and heat over medium temperature. Stir to combine the oil and powders, distributing the mixture evenly in the bottom of the pan. Lay the halved figs cut-side-down on the mixture and let cook for 2 minutes. Remove from pan and set aside.
• Make the salad dressing in a bowl by whisking together either 1/3 cup olive oil or 1/3 cup of reserved marinade and the lime juice, vinegar, honey, pomegranate syrup, and salt and pepper to taste.
• Get out a serving platter and place the baby spinach on it, then top artfully with the artichoke mixture and drizzle with 3-4 tablespoons of the dressing. Top with the seasoned fig halves and garnish with pecans, green onions, and crumbled feta. Place remaining dressing in a serving bowl with spoon, serve salad, and enjoy!
• Note: I'm thinking that the dressing with a revision using yogurt and much less oil would also be very nice for this salad!

FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS

Steps:

• Toasted Walnuts:.
• In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
• Vinaigrette:.
• Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
• Salad:.
• Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
• Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter.
• Can also be served as a dessert/cheese course combined.

SALAD WITH ARTICHOKES

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.