Artichoke And Asparagus Salad With Lemony Herb Vinaigrette

Artichoke And Asparagus Salad With Lemony Herb Vinaigrette
4.5 from 2 ratings
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.
Artichoke and Perfect Asparagus Salad with Lemony Herbed Vinaigrette
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoon 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
  • 1 pound asparagus
  • ¼ cup water
  • 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
  1. In a large bowl, whisk together all of the ingredients.
  2. 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.
  3. Drain. The asparagus can be stored in the refrigerator for up to 3 days.
  4. 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.