SHAVED ARTICHOKE SALAD
Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice.
- Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size.
- Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 17 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 790 milligrams, Sugar 3 grams
SHAVED ARTICHOKE SALAD WITH PARSLEY AND PARMESAN
For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Halve each artichoke heart lengthwise.
- Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
- Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
- Sprinkle nuts and parsley over the top, and serve immediately.
Nutrition Facts : Calories 124 g, Fat 12 g
SHAVED ARTICHOKE SALAD
This delicious artichoke salad recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.
- Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.
- Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.
ARTICHOKES, ASPARAGUS, AND WATERCRESS SALAD WITH CUMIN VINAIGRETTE
Provided by Ingrid Hoffmann
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
- To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
- In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
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.
COLD GREEN BEAN AND ARTICHOKE SALAD
A hearty and delicious salad for potlucks, barbecues, and family get-togethers.
Provided by McLaughlinMom
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g
SHAVED ARTICHOKE SALAD WITH PINE NUTS AND PARMESAN CHEESE
Provided by Amanda Hesser
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
- Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 1 gram
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
WILTED WATERCRESS SALAD
When I was a girl growing up in Iowa, our whole family picked watercress. I modified my sister's recipe for spinach with hot bacon dressing to come up with this lovely, satisfying salad. The sweet dressing and crunchy bacon pieces really dress up plain watercress. It is a treat.-Judith Saeugling, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.
Nutrition Facts :
SHAVED RAW ARTICHOKE SALAD
Categories Salad Mushroom No-Cook Vegetarian Quick & Easy Artichoke Spring Raw Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 10
Steps:
- Cut off artichoke stem 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 melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.
- Trim mushroom stem flush with cap, then rub mushroom with same lemon half. Squeeze 1/2 teaspoon juice from remaining lemon half into a bowl. Shave artichoke and mushroom as thinly as possible with slicer and toss immediately with lemon juice, then with oil, parsley, salt, and pepper.
- Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then drizzle with olive oil.
SHAVED ARTICHOKE AND WILD WATERCRESS SALAD
Wild watercress appears sporadically in farmers' markets, but it also grows in more places than you might think. In Seattle, it's positively thick around Lake Washington and easy to find and pick. Whether you forage for your own or buy it from a purveyor, make sure you pick or buy more than you think you'll need. I like to use only the very freshest tips and bits for the salad. The peppery flavor is a nice contrast to the mild, grassy flavor of the pecorino and marries well with the earthy finish of the artichokes.
Yield serves 4
Number Of Ingredients 6
Steps:
- To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef's knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Shave each quarter using a mandoline. Immediately put the slices in a bowl, squeeze 1/2 lemon over, and toss. This will keep the slices from turning brown. Season with salt and pepper.
- Add the cress to the bowl. Drizzle the olive oil over the top and squeeze the other lemon half over the salad. Gently toss.
- Divide the salad among 4 plates, ensuring each portion contains the same amount of artichoke. Shave the cheese over the top of each and serve.
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SHAVED ARTICHOKE SALAD – WINE & SPIRITS MAGAZINE
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- Remove each artichoke individually from the lemon water and halve them. Using a teaspoon or melon baller, scoop out and discard the fuzzy inner choke and trim off any rough, pointy bits.
- Slice each artichoke half into the thinnest possible wedges, then add them to the bowl with lemon juice and mix well. Slice the trimmed stems into the thinnest possible rounds and add to the bowl. Add the olive oil and salt and pepper to taste and mix well.
- Garnish with the mint leaves. Use a vegetable peeler to shave slices of Parmigiano-Reggiano over the salad. Serve immediately.
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