Artichoke and White Bean Salad
Artichoke and White Bean Salad is rated
out of
5 by
2.
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.
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
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).
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).
Rated 5 out of
5
by
dcdoyenne from
Complementary Flavors
This salad contains a very complementary array of flavors. It is definitely a keeper and a great addition to a menu for those who do not eat meat. Used frozen artichoke hearts from Whole Foods, which were quartered already. Might add chopped sun dried tomatoes next time. I substituted thyme for the fennel seeds as I did not have any on hand. Caution, this does not make eight servings by far. It is adequate as a vegetarian main course or complete lunch, thus serving two. It might serve eight with three or four other courses.
Date published: 2020-01-20
Rated 4 out of
5
by
GTTeacher from
Refreshing!
I tweaked this recipe a bit just because I know my tastes. I used dill instead of fennel, cut way back on the olive oil, used two different kinds of beans (for color), added more mustard, and used canned quartered artichokes.
It's a great, light recipe. Tastes even better when it has time to sit and marinate the flavors. I look forward to taking for lunch at work!
Date published: 2015-08-06