Best Artichoke Salad With Warm Tomato Vinaigrette Recipes

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ROASTED ARTICHOKE SALAD



Roasted Artichoke Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

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.

TOMATO AND ARTICHOKE SALAD



Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

Steps:

  • In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
  • Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

ARTICHOKE TOMATO SALAD



Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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What is Artichoke Salad with Warm Tomato Vinaigrette Recipes?

Artichoke salad with warm tomato vinaigrette recipes is a healthy, flavorful, and refreshing salad that combines the crispness of artichokes with the sweetness of warm tomato vinaigrette. It is a perfect salad for summer days, whether you are looking for a light lunch, a side dish, or as a refreshing starter.

Artichoke Salad Ingredients

- Artichokes: Canned or fresh artichokes can be used. Fresh artichokes need to be cleaned & boiled before use. - Arugula: The bitterness of arugula makes it an ideal match for the sweetness of the salad. - Radicchio: Radicchio, a type of Italian chicory, adds flavor and color to the salad. - Fennel: The crispiness of fennel adds texture to the salad. - Red onion: Sliced red onion adds freshness to the salad. - Lemon: Lemon juice, and zest add a tangy kick to the salad. - Olive oil: A high-quality extra virgin olive oil, preferably organic, is ideal for the salad. - Salt & pepper: Salt & pepper are used to taste.

Warm Tomato Vinaigrette Ingredients

- Tomatoes: Fresh, ripe cherry, and/or grape tomatoes are the best option. - Shallot: Shallot adds a sharp, sweet flavor to the vinaigrette. - Garlic: The pungent taste of garlic pairs well with the acidity of the tomatoes. - Olive oil: A high-quality olive oil is best for this vinaigrette. - White wine vinegar: This vinegar adds tanginess to the vinaigrette. - Dijon mustard: Adds a slight spiciness to the vinaigrette. - Salt & pepper: Used to taste.

Preparation of Artichoke Salad with Warm Tomato Vinaigrette

1. Clean and chop the artichokes, arugula, radicchio, fennel, and red onion. Put them in a bowl and mix them together. 2. In a separate bowl, whisk together the lemon juice and zest, olive oil, salt, and pepper to make the dressing. 3. Pour the dressing over the salad, and toss to ensure it is mixed well. 4. Preheat the oven to 375°F. 5. Cut the cherry/grape tomatoes in half and place them in a baking dish. 6. Add minced garlic, chopped shallots, dijon mustard, vinegar, olive oil, salt, and pepper. Mix well and season to taste. 7. Roast the tomato mixture in the oven for 15-20 minutes, until the tomatoes are warm, and there is a slight caramelization on the top. 8. Remove the tomato mixture from the oven and mix well. 9. Pour the warm tomato vinaigrette over the salad and toss well. 10. Serve the salad in individual bowls with extra warm tomato vinaigrette on top.
Conclusion
Artichoke salad with warm tomato vinaigrette recipes is a healthy and flavorful salad that is easy to make and perfect for summer days. The artichoke salad is refreshing, while the warm tomato vinaigrette adds a tangy kick to the salad. This recipe is perfect as a light lunch, side dish, or a refreshing starter. You can add other vegetables, nuts or grains of your choice to enhance the nutritional value of the salad.
Artichoke salad with warm tomato vinaigrette is a delightful dish that is loved by many. It is a refreshing salad that is perfect for summer and it is also healthy, making it an excellent choice for those who want to maintain a healthy diet. However, getting the recipe right is crucial if you want to enjoy the full benefits of this delicious salad. Below are some valuable tips to consider when making artichoke salad with warm tomato vinaigrette.

Plan Ahead

Before you start making the salad, you must have all the ingredients you need. Make a list of all the ingredients required for the recipe and ensure that you have them in your kitchen. This will help to avoid last-minute running around to buy the necessary items, and it will also help ensure that you do not forget any essential ingredients.

Buy Fresh Artichokes

When making artichoke salad, it is important to use fresh ingredients. Therefore, it is best to buy fresh artichokes from the market or grocery store. Do not use canned or frozen artichokes because they do not have the same taste and texture as fresh artichokes. When buying artichokes, look for those that are firm and heavy for their size with tightly packed leaves. Additionally, it is essential to remove the tough outer leaves and the fuzzy choke before slicing the artichoke.

Cook the Artichokes Before Using Them

Before using the artichokes in the salad, it is essential to cook them properly. One of the best ways to cook artichokes is by boiling them. To do this, cut the artichokes in half vertically and cook them in boiling water for about 15-20 minutes, or until they are tender. Drain the artichoke halves using a colander and pat them dry with a kitchen towel. Once the artichokes are cooked, they can be used in the salad.

Prepare the Vinaigrette Before Making the Salad

To make artichoke salad with warm tomato vinaigrette, it is essential to prepare the vinaigrette before making the salad. This will give the vinaigrette time to cool down before being poured over the salad. To do this, heat olive oil in a pan and add chopped onions and garlic. Cook them until the onions are translucent, then add balsamic vinegar, crushed tomatoes, sugar, and some salt and pepper. Cook this mixture over low heat for about 10-15 minutes, stirring occasionally. Then, set the vinaigrette aside to cool down.

Assemble the Salad Carefully

When assembling the salad, it is important to be gentle with the artichoke slices to avoid breaking them. A good way to ensure this is by using a large salad bowl and tossing the salad gently. Also, to make the salad more appealing, it is a good idea to add some colorful vegetables such as cherry tomatoes, cucumber, and avocado. Furthermore, it is best to use a mixture of greens, such as arugula, spinach, and romaine lettuce, to give the salad a variety of textures and flavors.

Serve the Salad with the Warm Tomato Vinaigrette

Once the salad is assembled, it is essential to add the warm tomato vinaigrette over the salad just before serving it. This helps to keep the salad fresh and vibrant. To do this, reheat the vinaigrette over low heat for a few minutes, then pour it over the salad. Toss the salad gently to ensure that the vinaigrette is evenly distributed.

Conclusion

Artichoke salad with warm tomato vinaigrette is a delicious and healthy dish that can be enjoyed at any time. However, getting the recipe right is important if you want to enjoy its full taste and benefits. By following the tips mentioned above, you can make a perfect artichoke salad that is sure to delight your taste buds. Remember to use fresh artichokes, prepare the vinaigrette in advance, and assemble the salad gently to avoid breaking the artichoke slices. Finally, add the warm tomato vinaigrette just before serving the salad to ensure it stays fresh and flavorful.

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