Raw baby artichoke salad
Delight in a refreshing raw baby artichoke salad bursting with vibrant flavors and textures. A sensory explosion of freshness awaits!
Ingredients:
- 450g of tiny, young baby artichokes
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil, divided
- 2 cups mixed mesclun salad
- 1/4 cup basil leaves, washed and stemmed
- 1/4 cup flat parsley leaves, washed and stemmed
- Chunk of Parmesan cheese for shavings
Instructions:
- Select only the tiniest, most delicate, young, and fresh green artichokes. Avoid those with a developed purple choke inside, as they are not suitable for this uncooked salad.
- Thoroughly wash the artichokes. Remove the sharp tips of the leaves, cut off the top 1/4-inch, and remove any damaged outer leaves.
- Cut the artichokes into thin slices lengthwise and place them in a bowl with 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Mix well to combine. Let the artichokes marinate for a few minutes only, as they might darken if left longer.
- Combine the salad greens with the basil and parsley leaves. Prepare the vinaigrette by whisking the remaining lemon juice and olive oil together and dressing the salad greens with it. Mix thoroughly.
- Divide the salad evenly among several plates and distribute the sliced artichokes among them, placing some marinated artichokes on top of each portion.
- Grate fresh Parmesan cheese over each plate before serving to complete the dish.
Summary:
- Calories: 941 kcal
- Fat: 69 g
- Protein: 37 g
- Carbs: 56 g
- Potassium: 2019 mg
- Magnesium: 321 mg