Salads |
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Artichoke Heart Salad - 2015
Recipe courtesy of Matt Nohl and Kathryn Nohl Bergen
INGREDIENTS
PREPARATION
Preheat oven or toaster oven to 350F. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.
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. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
Meanwhile, make the vinaigrette. 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. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.
This is a favorite of Matt and Kathryn's and served at Matt and Jill's wedding rehearsal dinner in May 2015. They recommend serving it chilled. Try it, you'll like it!
- 4 boxes (9 oz. each) frozen artichoke hearts, thawed
- Good olive oil
- Kosher salt and fresh ground black pepper
- 1 minced shallot
- 3 TBS fresh lemon juice
- 1 tsp Dijon mustard
- 5 TBS white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil
- 6 TBS capers (drained but not rinsed)
- 2 roasted red peppers, sliced thin (or use 2 12 oz. jars)
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley
- 2 pinches hot red pepper flakes
PREPARATION
Preheat oven or toaster oven to 350F. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.
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. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
Meanwhile, make the vinaigrette. 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. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.
This is a favorite of Matt and Kathryn's and served at Matt and Jill's wedding rehearsal dinner in May 2015. They recommend serving it chilled. Try it, you'll like it!