Best Pea Shoot And Baby Artichoke Salad With Parmesan Croutons Recipes

Arugula and Baby Artichoke Salad image

Provided by Martha Stewart

Number Of Ingredients 7

8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
24 (1-inch) Croutons
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette
Sauteed Artichokes
1 ounce Parmesan cheese, shaved

Steps:

Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

Spinach Salad with Mushrooms and Parmesan image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

Steps:

Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g

Baby Artichoke, Cremini, and Button Mushroom Salad image

Provided by Martha Stewart

Number Of Ingredients 6

2 lemons, halved
6 to 8 baby artichokes
4 to 5 cremini mushrooms
4 to 5 medium button mushrooms
1/4 cup extra-virgin olive oil
4 ounces Parmigiano-Reggiano cheese, thinly shaved

Steps:

Into a small bowl, squeeze lemons, and set juice aside; discard lemon halves. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
Brush any dirt off mushrooms. Trim base of stems. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Divide among four salad plates, and top with remaining cheese.

Crisp Romaine Salad image

Provided by Martha Stewart

Number Of Ingredients 8

2 heads romaine lettuce, leaves separated
3 carrots, thinly peeled
8 ounces radishes, thinly sliced
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Put lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with oil. Add vinegar, salt, and pepper, and toss to combine.