It's almost Memorial Day weekend which is the start of summer and the start of cookout season. I used to always struggle with what to bring when Jesse and I were invited to family or friends for a cookout during the summer. It's easy for people who eat taco salad, macaroni salad, or any other of the many high fat cookout staples. Those of us who try to eat healthy can have a tougher time, and I didn't want to be the girl who always showed up with fruit. A few years ago my friend Jenna started making a delicious roasted artichoke salad and bringing to every party we had (mostly because we asked her too!) I got the recipe from her and it quickly became my go to dish to bring to functions. I cannot tell you how many times I get asked for this recipe so I am giving it to everyone to start off the summer!
ROASTED ARTICHOKE SALAD
• 4 cans artichoke hearts, drained
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 shallot, minced
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 5 tablespoons white wine vinegar, divided
• 1/2 cup chopped fresh basil leaves
• 6 tablespoons capers, drained
• 2 jars roasted red peppers, sliced thin
• 1/2 cup minced red onion
• 1/2 cup chopped fresh parsley leaves
Preheat the oven to 350 degrees F. Place the artichoke hearts in a bowl sprinkle with olive oil, 1 teaspoon salt and ½ 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 ½ teaspoon pepper in the bowl of a food processor fitted with the steel blade or into a blender. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/8 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 toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature
I like to cut up Joseph's low carb pita into triangles and serve it along side, but you can just eat it on its own.
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