Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Artichoke and White Bean Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Artichoke and White Bean Salad Empty Artichoke and White Bean Salad

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

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    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).
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