Crispy Artichoke White Bean Salad
User Reviews
5
Crispy Artichoke White Bean Salad
Description
The salad features quartered canned artichoke hearts drained and patted dry before roasting with olive oil, lemon juice, Parmesan, salt, and pepper at 400°F until they develop a crispy exterior. While roasting, a dressing is whisked together from olive oil, lemon juice, champagne vinegar, honey, Dijon mustard, and minced garlic, seasoned with salt and pepper.
In a large bowl, thinly sliced green cabbage, finely diced cucumber, rinsed white beans, sliced green onions, chopped basil, freshly grated Parmesan, and chopped Italian parsley are combined along with the warm roasted artichokes. The lemon dressing is added and everything is tossed thoroughly, allowing the flavors to meld and the cheese to add richness.
This salad delivers a combination of textures from crispy to tender and flavors from bright lemon acidity, savory Parmesan, subtly sweet honey, and herbaceous notes. It can be served as a refreshing side dish or a nutritious vegetarian main.
Ingredients
For the Artichokes:
- 15 oz artichoke hearts packed in water or brine, quartered, canned
- 2 teaspoons olive oil
- lemon juice of half
- 1 tablespoon Parmesan Cheese grated
- kosher salt to taste
- black pepper to taste
For the Lemon Dressing:
- 1/4 cup olive oil
- 2 to 3 tablespoons lemon juice I use 3 because I love lemon
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- kosher salt to taste
- black pepper to taste
For the Salad:
- 1 green cabbage thinly sliced and chopped, small head
- 1 cucumber finely diced
- 15 oz White beans rinsed and drained
- 3 green onions sliced
- 1/2 cup basil chopped
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup Italian parsley chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat the oven to 400 degrees.
- Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer.
- While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 467mg | 19% |
| Potassium | 787mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 64mg | 71% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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