Best 2 Artichoke And Prosciutto Salad Recipes
Indulge in a culinary journey with our delectable Artichoke and Prosciutto Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad is an effortless blend of fresh artichoke hearts, salty prosciutto, tangy arugula, and a zesty lemon-based dressing.
For a vegetarian twist, explore our equally enticing Artichoke Salad with Arugula and Parmesan. This lighter version combines the crispness of artichoke hearts with the bitterness of arugula, topped with shavings of nutty Parmesan cheese. The tangy lemon-based dressing brings the flavors together, creating a refreshing and satisfying dish.
If you seek a more substantial meal, our Artichoke and Smoked Salmon Salad is sure to delight. This hearty salad features succulent smoked salmon, tender artichoke hearts, and a medley of fresh vegetables, all tossed in a creamy dill dressing. The combination of textures and flavors is simply irresistible.
Lastly, for a touch of elegance, try our Artichoke and Shrimp Salad with Avocado Dressing. This sophisticated salad boasts plump shrimp, tender artichoke hearts, and creamy avocado, all drizzled with a luscious avocado-based dressing. The鮮豔的顏色 and unique flavors of this salad are sure to impress your guests.
No matter your preference, our collection of artichoke salads offers something for every palate. From light and refreshing to hearty and indulgent, these recipes are sure to become favorites in your kitchen. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure!
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
ARTICHOKE AND PROSCIUTTO SALAD
I found this recipe in "1000 Classic Recipes for Every Cook" and hope to make this someday soon.
Provided by ddav0962
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
- Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
- Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
- Make the Dressing:.
- Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
- Pour over the salad and toss together.
- Garnish with whole basil leaves and serve.
Nutrition Facts : Calories 151.7, Fat 13.2, SaturatedFat 1.8, Sodium 121.8, Carbohydrate 9, Fiber 2.2, Sugar 3.9, Protein 1.6
Tips:
- Choose fresh and tender artichokes: Look for artichokes with tightly closed leaves and no blemishes. The smaller the artichoke, the more tender it will be.
- Trim the artichokes properly: Cut off the stem and the top inch or so of the artichoke. Then, use a sharp knife to remove the tough outer leaves. Be careful not to cut into the artichoke heart.
- Cook the artichokes until tender: You can boil, steam, or roast artichokes. The cooking time will vary depending on the method you choose, but the artichokes should be tender enough to easily pierce with a fork.
- Use high-quality prosciutto: The prosciutto is one of the key ingredients in this salad, so it's important to use a good quality prosciutto. Look for prosciutto that is thinly sliced and has a deep red color.
- Assemble the salad just before serving: The artichokes and prosciutto will start to wilt if they sit in the dressing for too long. So, assemble the salad just before you're ready to serve it.
Conclusion:
This artichoke and prosciutto salad is a delicious and easy-to-make appetizer or side dish. It's perfect for a summer party or picnic. The artichokes are tender and flavorful, the prosciutto is salty and savory, and the dressing is light and tangy. This salad is sure to be a hit with everyone who tries it.
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