Roasted Artichoke Salad
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Lemon Juice (freshly squeezed)1 tsp
Dijon Mustard5 tbsps
White Wine Vinegar6 tbsps
Capers (drained)1 cup
Red Onion (minced)2 pinches
Red Pepper Flake (hot, optional)Directions:
1
Preheat the oven to 350 degrees F
2
Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated
3
Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes
4
Meanwhile, make the vinaigrette
5
Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade
6
Process for 5 seconds
7
Add the basil leaves and process into a green puree
8
With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed
9
Set aside
10
Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten
11
Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently
12
Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend
13
Serve at room temperature