WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD
This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze
Provided by Jane Hornby
Categories Side dish, Starter
Time 1h5m
Yield 4 - 6 as a side
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
- Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
- Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
ARTICHOKE SALAD WITH ORANGES
Make and share this Artichoke Salad With Oranges recipe from Food.com.
Provided by lauralie41
Categories Oranges
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
- When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
- When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.
Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9
ARTICHOKE AND ORANGE SALAD
Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Low/No Sugar Orange Artichoke Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
- Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
- Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
ARTICHOKE AND FENNEL SALAD
Steps:
- Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
ARTICHOKE AND SALMON SALAD
This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!
Provided by stephanie
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 6 g, Cholesterol 26.1 mg, Fat 7.5 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 422.3 mg
ARTICHOKE AND FENNEL SALAD
Make and share this Artichoke and Fennel Salad recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
- Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
- bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
- Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
- garnish the salad with the reserved fennel tops.
- Serves 6.
Nutrition Facts : Calories 188.7, Fat 9.9, SaturatedFat 1.4, Cholesterol 4, Sodium 654.1, Carbohydrate 22.6, Fiber 10.1, Sugar 2.5, Protein 7.3
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