Warm artichoke & asparagus summer salad

Name: Warm artichoke & asparagus summer salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 artichokes, trimmed; 2 lemons, halved; 3 Tbsps olive oil; 1 Tbsp coriander seeds; 1 star anise; 1 large thyme sprig; 4 Tbsps white wine vinegar; 1 large bunch (about 30) asparagus spears; 4 handfuls salad leaves such as micro-leaves; 5 Tbsps olive oil; 1 small red onion, finely chopped; 2 spring onions, finely sliced; 1 small bunch chives, finely snipped; 2 Tbsps balsamic vinegar (I like to use white balsamic vinegar)

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre? Warm artichoke & asparagus summer salad could be an excellent recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 377 calories, 8g of protein, and 29g of fat. This recipe serves 4. This recipe from BBC Good Food requires asparagus spears, lemons, olive oil, and thyme sprig. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water.

Ingredients you will need

Half And Half

Artichoke

Juice

Lemon

Water

Equipment you will use

Frying Pan

Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).

Ingredients you will need

Artichoke

Olive Oil

Vinegar

Spices

Thyme

Salt

Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.

Ingredients you will need

Asparagus

Equipment you will use

Peeler

Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug.

Ingredients you will need

Spring Onions

Olive Oil

Red Onion

Chives

Equipment you will use

Frying Pan

Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.

Ingredients you will need

Vinegar

Cooking Oil

Get the vegetables ready.

Ingredients you will need

Vegetable

Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.

Ingredients you will need

Artichoke

Asparagus

Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate.

Ingredients you will need

Asparagus

Olive Oil

Seasoning

Equipment you will use

Frying Pan

Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.

Ingredients you will need

Artichoke

Equipment you will use

Frying Pan

Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so theyre evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Ingredients you will need

Artichoke

Asparagus

Equipment

Frying Pan

Peeler

Ingredients

Servings:

artichokes, trimmed 2

lemons, halved 3Tbsps

white wine vinegar 1large bunch

(about 30) asparagus spears 4handfuls

salad leaves such as micro-leaves 5Tbsps

olive oil 1small

red onion, finely chopped 2

spring onions, finely sliced 1small bunch

chives, finely snipped 2Tbsps

balsamic vinegar (I like to use white balsamic vinegar)

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.