Artichoke And Smoked-Salmon Salad Recipe

Name: Artichoke And Smoked-Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunch parsley; 4 artichokes, each slightly larger than a baseball; About 8 tablespoons high quality extra virgin olive oil, or as needed; 1 carrot, peeled and chopped; 1 small onion, peeled and chopped; 2 stalks celery; 1 chopped, 1 in fine julienne; 1/2 apple, chopped; 1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne; 4 cloves garlic, peeled; 2 large or 3 small bay leaves; 1/2 teaspoon black peppercorns; 1 cup haricots verts, blanched; 1/2 red onion, peeled and sliced paper thin; 3 tablespoons pitted, slivered calamata olives; 2 heaping tablespoons Spanish arbequina olives, quartered; Salt and freshly ground black pepper; Juice of 1/2 lemon; 4 ounces smoked salmon, julienned; 3 to 4 leaves basil, in chiffonade

Servings: persons

1/2 bunch parsley
4 artichokes, each slightly larger than a baseball
About 8 tablespoons high quality extra virgin olive oil, or as needed
1 carrot, peeled and chopped
1 small onion, peeled and chopped
2 stalks celery; 1 chopped, 1 in fine julienne
1/2 apple, chopped
1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne
4 cloves garlic, peeled
2 large or 3 small bay leaves
1/2 teaspoon black peppercorns
1 cup haricots verts, blanched
1/2 red onion, peeled and sliced paper thin
3 tablespoons pitted, slivered calamata olives
2 heaping tablespoons Spanish arbequina olives, quartered
Salt and freshly ground black pepper
Juice of 1/2 lemon
4 ounces smoked salmon, julienned
3 to 4 leaves basil, in chiffonade

1
Place parsley in large bowl of water.
2
Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
3
Heat 3 tablespoons oil in large saute pan over medium-low heat.
4
Add carrot, onion, chopped celery, apple, chopped fennel, and garlic.
5
Cover, and sweat until softened, about 10 minutes.
6
Lay artichokes on top of vegetables.
7
Cover and steam, turning 2 or 3 times, for 10 minutes.
8
Add bay leaves, peppercorns and 1/2 cup water.
9
Cover, and simmer until very tender, 30 minutes.
10
Cool.
11
Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips.
12
Place in large bowl.
13
Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives.
14
Toss to combine.
15
Drizzle salad with 2 1/2 to 3 tablespoons oil and toss.
16
Add a good pinch of salt and pepper and toss.
17
Squeeze lemon juice over and toss again.
18
Lay smoked salmon and basil over, and mix gently so fish does not break up.
19
Divide among four salad plates, drizzle a little oil around each, and serve.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 bunch parsley, 4 artichokes, each slightly larger than a baseball, About 8 tablespoons high quality extra virgin olive oil, or as needed, 1 carrot, peeled and chopped, and more.

Yes, Artichoke And Smoked-Salmon Salad falls under the Seafood 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.

Artichoke And Smoked-Salmon Salad

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