PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.
Provided by Martha Stewart
Categories Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
- Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
- Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
PEA SALAD WITH BASIL AND PEA SHOOTS
Peas embody spring to me, and there are so many shapes and sizes to choose from. Sugar snaps have a sweet and grassy flavor; snow peas have a wonderful crunch. I also love frozen peas. Defrosted and used as is, they add a starchy comfort that takes me to childhood. Small, simple touches make this salad come out better: adding a pinch of sugar to the peas enhances their sweetness, blanching and cooling them in an ice bath assures they are crisp and cold, and thoroughly drying them off before coating them in the vinaigrette prevents the flavors from diluting. When the peas are coated with the "bite" from the mustard and the saltiness of the capers, they come to life.
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside.
- Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath.
- Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water.
- Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve.
- Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately.
ARTICHOKE, LIMA BEAN AND PEA SALAD
Categories Salad Bean Vegetable Quick & Easy Artichoke Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
- Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.
More about "artichoke and pea shoot salad recipes"
BABY ARTICHOKE, PEA SHOOT AND FAVA BEAN SALAD RECIPE
Web May 5, 2004 1 Trim the outer leaves of the artichokes down to the tender yellow-green centers. Slice off the tops and bottoms of the artichokes …
From latimes.com
Cuisine ITALIANEstimated Reading Time 1 minServings 4Total Time 30 mins
From latimes.com
Cuisine ITALIANEstimated Reading Time 1 minServings 4Total Time 30 mins
ARTICHOKE SALAD WITH PEA PODS & MUSHROOMS - ART OF …
Web Mar 1, 2014 This artichoke salad with pea pods, mushrooms and toasted almonds in a creamy dill dressing is a great alternative to another lettuce …
From artofnaturalliving.com
5/5 (1)Category SaladServings 4Calories 208 per serving
From artofnaturalliving.com
5/5 (1)Category SaladServings 4Calories 208 per serving
CREAMY ARTICHOKE, PEA AND PESTO PASTA SALAD - LA BELLA …
Web Jul 18, 2020 Instructions Cook the pasta until al dente, a few minutes less than stated on the package instructions. Mix the pesto with the mayonnaise. Fold in the artichokes and peas. Toss the penne pasta noodles into the …
From italianbellavita.com
From italianbellavita.com
EASY CHICKPEA ARTICHOKE SALAD - AMEE'S SAVORY DISH
Web Jul 19, 2011 3 tablespoon red wine vinegar. ⅓ cup olive oil. ¼ teaspoon sea salt. ⅛ teaspoon fresh ground black pepper. Directions: Chop artichokes and onion. Combine arugula (or watercress), chickpeas, …
From ameessavorydish.com
From ameessavorydish.com
HOW TO MAKE SPRING ARTICHOKE & PEA SALAD - BEST …
Web 1/3 cup chopped fresh mint Ground salt and pepper to taste DIRECTIONS: Working with only the smallest fresh artichokes, remove tough outer leaves; cut a thin slice off the bottom of the stem, and trim the top of the …
From charlestonmag.com
From charlestonmag.com
CREAMY PEA AND ARTICHOKE PESTO PASTA SALAD - CLOSET …
Web Aug 27, 2009 Cook the pasta as directed on the package. Mix the pesto and the mayonnaise in a bowl. Toss the pasta in the pesto mixture along with the peas. Gently fold in the artichoke hearts. Let chill in the fridge …
From closetcooking.com
From closetcooking.com
ARTICHOKE, CHICKPEA & MOZZARELLA PASTA SALAD - EATINGWELL
Web Jun 29, 2022 Drain; transfer to a large bowl and let cool for 10 minutes. Meanwhile, combine oil, vinegar, basil, shallot, lemon juice, salt and pepper in a jar with a tight-fitting …
From eatingwell.com
From eatingwell.com
PEA SHOOT SALAD RECIPE | MYRECIPES
Web Ingredients 2 tablespoons finely chopped cilantro 1 tablespoon finely chopped fresh mint 3 tablespoons dark sesame oil 2 tablespoons rice vinegar 2 tablespoons lower-sodium soy …
From myrecipes.com
From myrecipes.com
BAKED PEAS AND ARTICHOKE HEARTS - 2 SISTERS RECIPES BY ANNA AND LIZ
Web Instructions. Preheat Oven to BAKE at 375 degrees F, (190 degrees C). Change the racks in the oven to the middle of the oven. And lightly spray your baking dish ( 9 x 13 ) with …
From 2sistersrecipes.com
From 2sistersrecipes.com
BABY ARTICHOKE AND PEA SALAD | WILLIAMS-SONOMA TASTE
Web Mar 4, 2016 Baby Artichoke and Pea Salad | Williams-Sonoma Taste Celebrate the arrival of spring by combining baby artichokes, peas, mint and other seasonal vegetables in this …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
BEST ARTICHOKE AND PEA SHOOT SALAD RECIPES
Web Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy! Nutrition …
From alicerecipes.com
From alicerecipes.com
RECIPE: BABY ARTICHOKE AND PEA SHOOT SALAD WITH FAVAS AND …
Web Sep 15, 2014 Lifestyle Recipe: Baby artichoke and pea shoot salad with favas and pecorino Romano Baby artichokes play a starring role in this salad. (Ken Hively / Los …
From latimes.com
From latimes.com
CHICK PEA SALAD WITH ARTICHOKES | CARRIE'S EXPERIMENTAL KITCHEN
Web May 8, 2012 Ingredients 1- (15-ounce) can chick peas , rinsed ¼ cup chopped marinated artichokes ¼ cup chopped sun dried tomatoes 2 tablespoons chopped fresh parsley 1 …
From carriesexperimentalkitchen.com
From carriesexperimentalkitchen.com
ARTICHOKE AND PEA SAUTé RECIPE | MYRECIPES
Web Step 1 Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes; sauté 4 minutes, stirring occasionally. Remove artichokes from pan. Melt …
From myrecipes.com
From myrecipes.com
OUR BEST ARTICHOKE RECIPES - MARTHA STEWART
Web Apr 11, 2022 Avoid artichokes that look dry, pale, or have split leaves. A little browning might indicate a touch of frost and will not affect flavor. Here are our favorite artichoke …
From marthastewart.com
From marthastewart.com
BEST ARTICHOKE AND PEA SHOOT SALAD RECIPES - RECIPERT.COM
Web Steps: Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on …
From recipert.com
From recipert.com
THE AFFORDABLE ONE-PAN MEAL I MAKE ONCE A WEEK - SIMPLY RECIPES
Web Apr 17, 2023 Zest one lemon and then juice it over the chickpeas. Thinly slice the other lemon (discarding as many seeds as possible) and add the slices, shallots, and olive oil …
From simplyrecipes.com
From simplyrecipes.com
PEA SHOOT SALAD WITH RADISH AND CARROT – GARDEN BETTY
Web Instructions. Wash and dry your pea shoots, radish leaves (if using) and carrot leaves (if using), and combine in a large bowl. Thinly slice the radish; I like to use a mandoline for …
From gardenbetty.com
From gardenbetty.com
ARTICHOKE SALAD RECIPES
Web Hot Spinach and Artichoke Salad. 49 Ratings. Mediterranean-Inspired Chickpea Salad. 4 Ratings. Artichoke and Salmon Salad. 4 Ratings. Cauliflower Antipasto Salad.
From allrecipes.com
From allrecipes.com
You'll also love