Artichoke And Asparagus Salad With Lemony Herb Vinaigrette
Artichoke And Asparagus Salad With Lemony Herb Vinaigrette
I sometimes make an extra recipe or two of perfect asparagus and keep it in the fridge, ready to be snacked upon on its own or tossed into a salad like this one. I’d love asparagus even if it weren’t a nutritional star, but the fact that it’s got protein (yes, protein), vitamin K, iron, and folate seals the deal. The fennel adds a Paleo-friendly dose of crunch, and marinated artichokes always feel like an indulgence.— Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.
Servings
4
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 small shallot, finely minced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 pound asparagus
- ¼ cup water
- 2 6-ounce jars marinated artichoke hearts, drained
- 1 medium fennel bulb, stalks and tough core discarded, thinly sliced, fronds reserved for garnish
- ¼ cup thinly sliced fresh basil
- ½ small red onion, very thinly sliced
Directions
- In a large bowl, whisk together all of the ingredients.
- Trim the asparagus and place in a large skillet with the water. Bring the water to a boil, cover, steam for 2 minutes, and remove from heat. Remove the asparagus from the skillet and plunge it into an ice water bath to preserve its crispness and color.
- Drain. The asparagus can be stored in the refrigerator for up to 3 days.
- Cut the asparagus into 2-inch pieces. Add the asparagus, artichoke hearts, fennel, basil, and red onion to the dressing and toss to coat. Garnish with the fennel fronds and serve.