Lemony Farfalle Tomato And Artichoke Salad Recipes

Steps:

• Place all the ingredients in a blender and process until completely smooth. Serve over ice.

Steps:

• Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Steps:

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

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• In large pitcher add all ingredients except lemon slices and ice cubes; stir.
• Serve in ice filled glasses with a straw. Garnish each glass with slice of lemon.

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• In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
• In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

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• 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.

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• Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

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• Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
• Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
• Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
• To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.