Spring Artichoke Salad
Salad as the main attraction? Chef James Brockman created this gorgeous salad as a side dish for a spring feast, but it's so delicious, it just might hog the spotlight.
The recipe uses canned artichokes, which cuts down on the cost, but the lush array of fresh vegetables—juicy cherry tomatoes, crisp green beans and hearty red potatoes—makes the dish ultralively. Serve with our Lamb Chops with Apricot Horseradish Sauce
or Roasted Boneless Leg of Lamb
. Or pair it with Monkey Bread
and a delicious soup like Roasted Butternut Squash and Apple Bisque
- 3/4 pound red potatoes, quartered
- 1/2 pound green beans, cut into
- *Two 6 oz. jars marinated artichoke quarters (reserve 2 Tablespoons of the marinade)
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice or orange juice
- 1 teaspoon Dijon mustard
- 2 Tablespoons parsley, chopped
- 2 teaspoons dried oregano
- 2 teaspoons orange zest
- 1 cup cherry tomatoes, halved
- Salt, to taste
- Pepper, to taste
*Most commercially bought packaged artichokes come in a marinade that is appropriate for this recipe.
step 1Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender, about 1 minute. Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.
step 2Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender, about 8 minutes. Drain and cool.
step 3Drain the artichoke hearts, reserving 2 Tablespoons of the marinade. In a bowl, add the reserved 2 Tablespoons of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.
step 4Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing from Step 3 and toss to combine.
step 5Season to taste with salt and pepper. Serve chilled or at room temperature.