Crispy Artichoke White Bean Salad
This Crispy Artichoke White Bean Salad is a delightful dish that brings together crispy artichokes and creamy white beans for a refreshing meal. Perfect for spring gatherings or a light lunch, this salad bursts with flavor and texture. Try it tonight for a satisfying and healthy meal!
Equipment
- Grater
- Baking Sheet
- Chef's Knife
- Skillet
- Whisk
- Air Fryer
- Oven
- Cutting Board
Ingredients
- 15 oz artichoke hearts packed in water or brine
- 2 teaspoons olive oil
- 1/2 piece lemon juice of half
- 1 tablespoon Parmesan cheese grated
- to taste Kosher salt
- to taste pepper
- 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
- to taste Kosher salt
- to taste pepper
- 1 small head green cabbage thinly sliced and chopped
- 1 cucumber cucumber finely diced
- 15 oz white beans rinsed and drained
- 3 green onions green onions sliced
- 1/2 cup basil chopped
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup Italian parsley chopped
- to taste Kosher salt
- to taste black pepper
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.
- 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 immediately.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days.
- Tip 2: This salad is best enjoyed fresh.
- Tip 3: Pair it with grilled chicken or fish for a complete meal.
- Tip 4: Feel free to swap out vegetables based on what you have on hand.
- Tip 5: Add a pinch of red pepper flakes to the dressing for some heat!