Artichoke And Asparagus Salad With Pesto-Mayonnaise Dressing – a delicious recipe with artichokes, asparagus, endive, lemon juice, Pesto, Fresh Mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate.
2
Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled
3
Wash endive, removing whole leaves.
4
For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary.
5
Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.
236
kcal
Calories
15
g
Fat
20
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: two large artichokes, 20 spears asparagus, two heads endive, lemon juice, and more.
Yes, Artichoke And Asparagus Salad With Pesto-Mayonnaise Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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