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Artichoke and White Bean Salad

Lobo
Lobo
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Posts : 28409
Join date : 2013-01-12

Artichoke and White Bean Salad Empty Artichoke and White Bean Salad

Post by Lobo on Thu 28 Jan 2016, 6:38 pm

Artichoke and White Bean Salad Img25l
Artichoke and White Bean Salad
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8
For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven. For a variation, add 1 jar Italian tuna packed in oil.






  • 305

Ingredients:

For the dressing:


  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, thinly sliced
  • 1 tsp. Dijon mustard
  • 1/4 tsp. red pepper flakes
  • 1 tsp. ground fennel seeds
  • Salt and freshly ground pepper, to taste

  • 1 package frozen quartered artichoke hearts,
     thawed
  • 2 cans (each 15 oz.) white beans, rinsed
     and drained
  • 1 small red onion, diced
  • 2 celery stalks, thinly sliced
  • 2 Tbs. chopped fresh oregano

Artichoke and White Bean Salad Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Turasan Emir, Cappadocia from our Wine Club.

Directions:

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.

Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.

Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005).

    Current date/time is Fri 18 Sep 2020, 12:29 pm