Artichoke and Perfect Asparagus Salad with Lemony Herbed Vinaigrette

The fennel adds a dose of crunch, and marinated artichokes feel like an indulgence
Contributor
Artichoke and Perfect Asparagus Salad with Lemony Herbed Vinaigrette
Iain Bagwell

Artichoke and Perfect Asparagus Salad with Lemony Herbed Vinaigrette

I sometimes make an extra recipe or two of perfect asparagus and keep it in the fridge, ready to be snacked upon on its own or tossed into a salad like this one. I’d love asparagus even if it weren’t a nutritional star, but the fact that it’s got protein (yes, protein), vitamin K, iron, and folate seals the deal. The fennel adds a Paleo-friendly dose of crunch, and marinated artichokes always feel like an indulgence.— Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.

4
Servings
172
Calories Per Serving
Deliver Ingredients

Notes

Recipes and Photo from Two Moms in the Raw by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Ingredients

For the dressing:

  • 1/3 Cup extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 small shallot, finely minced
  • 1 Teaspoon chopped fresh oregano
  • 1 Teaspoon chopped fresh thyme
  • ½ Teaspoon fine sea salt
  • ¼ Teaspoon freshly ground black pepper

For the perfect asparagus:

  • 1 Pound asparagus
  • ¼ Cup water

For the salad:

  • 2 6-ounce jars marinated artichoke hearts, drained
  • 1 medium fennel bulb, stalks and tough core discarded, thinly sliced, fronds reserved for garnish
  • ¼ Cup thinly sliced fresh basil
  • ½ small red onion, very thinly sliced

Directions

For the dressing:

In a large bowl, whisk together all of the ingredients.

For the perfect asparagus:

Trim the asparagus and place in a large skillet with the water. Bring the water to a boil, cover, steam for 2 minutes, and remove from heat. Remove the asparagus from the skillet and plunge it into an ice water bath to preserve its crispness and color.

Drain. The asparagus can be stored in the refrigerator for up to 3 days.

For the salad:

Cut the asparagus into 2-inch pieces. Add the asparagus, artichoke hearts, fennel, basil, and red onion to the dressing and toss to coat. Garnish with the fennel fronds and serve.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
24mg
2%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Folate, total
110µg
28%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
53mg
8%
Selenium, Se
2µg
4%
Sodium, Na
343mg
23%
Water
115g
4%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.