Best Artichoke Heart And Radicchio Salad Recipes
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.
GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD
Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.
Provided by Eric Kim
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
- While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
- Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.
ARTICHOKE HEART AND RADICCHIO SALAD
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
- Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
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.
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Artichoke Heart and Radicchio Salad Recipes
Artichoke heart and radicchio salad recipes are gaining popularity among the health-conscious individuals who are looking for a delicious and nutritious salad option. These salads are mostly low in calorie and high in fiber, making it a perfect meal for weight loss or general health benefits.
Artichoke Heart Salad
Artichoke hearts are known for their distinct taste, creamy texture, and high nutritional value. When combined with fresh greens and a tangy dressing, they make a complete and satisfying meal. Artichoke heart salad can be prepared in numerous ways, and here are a few methods:
1. Roasted Artichoke Heart Salad
For this salad, preheat your oven to 425F. Cut the artichoke hearts in half and toss them with olive oil, salt, pepper, and dried herbs. Roast for 20 minutes, turning them halfway through until they become tender and golden brown. While the artichokes are cooking, prepare the dressing by whisking together ingredients like lemon juice, honey, Dijon mustard, and extra-virgin olive oil. Once the artichokes are roasted, serve them with mixed greens, roasted almonds, and a generous drizzle of dressing.
2. Grilled Artichoke Heart Salad
Grilled artichoke heart salad is an excellent option for summer barbecues or picnics. Grill the artichoke hearts, rubbed with garlic and olive oil, until they become charred and tender, and then slice them lengthwise. For the dressing, combine ingredients like balsamic vinegar, honey, minced shallot, and extra-virgin olive oil. Serve the grilled artichoke hearts over a bed of fresh arugula or mixed greens, topped with crumbled feta cheese and the dressing.
3. Artichoke Heart and Chicken Salad
For a protein-packed option, combine cooked chicken and artichoke hearts with mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Whisk together ingredients like lemon juice, Dijon mustard, honey, and extra-virgin olive oil for the dressing. Toss the salad with the dressing, and serve it as a complete and nutritious meal.
Radicchio Salad
Radicchio is a type of chicory that has a slightly bitter taste and a bright red color. It is a great addition to salads due to its crunchiness and unique flavor. Here are some radicchio salad recipes that you can try:
1. Radicchio and Orange Salad
This salad combines the bitterness of radicchio with the sweetness of oranges, making it a balanced and refreshing meal. Peel and slice oranges into rounds, and arrange them on a plate with radicchio leaves. Drizzle the salad with lemon juice and extra-virgin olive oil, and sprinkle with chopped pistachios and crumbled feta cheese.
2. Radicchio and Pomegranate Salad
This salad is perfect for the holiday season as it features the seasonal ingredient of pomegranate. Toss together radicchio leaves, sliced cucumber, pomegranate seeds, and crumbled goat cheese. Drizzle the salad with a dressing made of balsamic vinegar, honey, and extra-virgin olive oil.
3. Radicchio and Avocado Salad
This salad is simple yet delicious, with the buttery texture of avocado complementing the bitterness of radicchio. Combine chopped radicchio with sliced avocado, thin slices of red onion, and roasted almonds. Mix together a dressing of Dijon mustard, apple cider vinegar, honey, and extra-virgin olive oil, and toss the salad with the dressing.
Conclusion: Incorporating Artichoke Heart and Radicchio Salad into your Diet
Artichoke heart and radicchio salad recipes are a perfect addition to your diet if you're trying to eat healthily without compromising on taste. By combining fresh greens, artichoke hearts, and radicchio with flavorful dressings, you can create a variety of salads that are suitable for different occasions and seasons. Try these recipes and enjoy their nutritional benefits while satisfying your taste buds.