Artichoke Salad
Servings: 4 people
Salad Ingredients
- 2 jars (12-14 oz each) (340 grams) artichoke hearts quartered and marinated are best
- 3 - 4 ounces (100 grams) arugula that's about 4 handfuls
- 1 cup (150 grams) cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup (60 grams) black olives
- ¼ cup (20 grams) parmesan cheese shaved
Italian Dressing Ingredients
- ¼ cup (60 grams) extra virgin olive oil
- 2 tablespoons (30 grams) vinegar any, we use white wine vinegar
- 1 tablespoon (15 grams) lemon juice
- 1 tablespoon (15 grams) maple syrup or honey
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Arrange the 3 - 4 ounces arugula on a large serving platter or salad bowl.Drain the 2 jars (12-14 oz each) artichoke hearts and scatter them on top of the arugula. If your artichokes aren't quartered, cut them with a paring knife first.TIP: save the oil from the artichokes and drizzle on the salad before serving.
- Top with 1 cup cherry tomatoes (halved), ½ cup black olives, and ½ red onion (thinly sliced).
- In a small jar, add the ingredients for the dressing: ¼ cup extra virgin olive oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon maple syrup, ½ teaspoon dried oregano, ½ teaspoon dried basil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.Close the lid and shake well. Alternatively, mix the ingredients in a small bowl.
- Drizzle half of the dressing onto the salad and serve the other half in a bowl next to it for people to help themselves.Serve with ¼ cup parmesan cheese (shaved).
Nutrition information is an estimate for 1 portion of artichoke salad out of 4 portions.
SUBSTITUTIONS
Arugula: substitute spinach, watercress, radicchio, or mixed salad leaves.
Artichokes: substitute fresh pan fried artichokes, roasted artichokes, or boiled frozen artichokes for jarred marinated artichoke hearts.
Cherry tomatoes: substitute plum, date, or vine, grape, and Roma tomatoes cut into wedges.
Red onion: substitute shallots or spring onions.
Olives: substitute capers or chopped sun-dried tomatoes.
Italian dressing: substitute honey mustard dressing.
Parmesan cheese: substitute pecorino cheese.
ADD-INS
- Artichokes pair well with: white beans, chickpeas, fava beans, pasta, sun-dried tomatoes, capers, spinach, pine nuts, diced red pepper, asparagus, and fresh herbs like basil, mint, and parsley.
MAKE AHEAD & STORAGE
- Make Ahead: you can chop the ingredients and make the dressing beforehand and keep them in the refrigerator for about a day. Then, assemble the salad and drizzle with dressing shortly before serving.
- Refrigerator: artichoke salad leftovers keep well for about 24 hours, in the fridge, in an airtight container. Take the salad out of the refrigerator 15 to 30 minutes before eating it, as it tastes better at room temperature.
- Freezing: this recipe is not suitable for freezing.
