Artichoke and White Bean Salad
For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven. For a variation, add 1 jar Italian tuna packed in oil.
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, thinly sliced
- 1 tsp. Dijon mustard
- 1/4 tsp. red pepper flakes
- 1 tsp. ground fennel seeds
- Salt and freshly ground pepper, to taste
- 1 package frozen quartered artichoke hearts,
thawed - 2 cans (each 15 oz.) white beans, rinsed
and drained - 1 small red onion, diced
- 2 celery stalks, thinly sliced
- 2 Tbs. chopped fresh oregano
Directions
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.
In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.
Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.
Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005).
In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.
Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.
Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005).