Oh, the joys of a simple salad that transports you straight to an Italian piazza—music in the background, sunshine kissing your skin. This marinated artichoke salad is like a burst of Mediterranean sunshine on your plate, with its tangy and savory flavors. I’ve made it during those cozy family gatherings, and let me tell you, it feels like a warm hug from Nonna.
Steps
- Drain and chop the artichoke hearts into varying sizes for texture. Pat them dry with paper towels to remove any excess moisture that might make the salad soggy.
- In a large jar, combine red wine vinegar, lemon juice, Dijon and ground mustard, minced garlic, sugar, olive oil, kosher salt, and grated Parmesan cheese. Shake the jar well to mix the dressing ingredients thoroughly.
- Add thinly sliced red onion to the dressing and allow it to marinate for at least 30 minutes, or up to three days, to develop a pickled flavor.
- In a large salad bowl, combine chopped romaine lettuce with sliced roasted red peppers and prepared artichokes.
- Using a slotted spoon, remove the onion from the dressing and add it to the salad bowl. Pour a small amount of the dressing over the salad, tossing gently to combine. Be cautious not to overdress.
- Taste the salad and add additional dressing if needed. Season with salt and pepper to your liking, and garnish with extra Parmesan cheese before serving.
Ingredients
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon ground mustard
- 1 small garlic clove, minced
- 2 teaspoons sugar
- 1/3 cup olive oil or canola oil
- 1/2 teaspoon kosher salt
- 1/2 cup parmesan cheese, plus additional for garnish
- 1 small red onion, sliced very thin
- 14 ounces canned artichoke hearts
- 2 romaine lettuce hearts, chopped
- 1 cup sliced roasted red peppers
FAQ
- Can I prepare the Italian Artichoke Salad in advance?
- Yes, you can prepare the components of the salad ahead of time. Store the dressing and salad ingredients separately, and combine them just before serving to maintain freshness.
- What can I add to the Italian Artichoke Salad for extra flavor or texture?
- Feel free to enhance the salad with ingredients like black olives, crispy croutons, shaved parmesan, or even nuts for added flavor and texture.
- What type of artichokes should I use for this salad?
- It’s recommended to use canned artichoke hearts in water for this recipe, as they allow the dressing to provide the primary flavor without added fats or preservatives.
- How should I store leftover dressing or salad?
- Leftover dressing can be stored in the refrigerator for up to a week. However, do not store the salad already dressed, as it can become soggy. Instead, keep salad components separate and dress when ready to serve.
- Can I use a different type of vinegar if I don’t have red wine vinegar?
- While red wine vinegar is preferred for its mild sweetness, you can substitute it with white wine vinegar or apple cider vinegar if necessary.
Tips
- Avoid Overdressing: Gradually add the dressing to the salad to prevent it from becoming too soggy. It’s important to dress it just enough to coat the ingredients without drowning them in dressing.
- Prep in Advance: You can prepare the dressing and marinate the artichokes and onions up to a week ahead of time. Just remember to store them separately and only combine them with the lettuce and peppers when you’re ready to serve.
- Customize Your Salad: Feel free to enhance the salad by adding ingredients like black olives, croutons, or nuts. You can also sprinkle extra shaved parmesan on top for added flavor.
- Ensure Artichokes Are Dry: After chopping the artichokes, pat them dry with paper towels to remove any excess moisture. This step is crucial to avoid diluting the flavors of the salad.
Equipment
- Large Mason Jar or Airtight Container – for mixing and marinating the dressing.
- Large Salad Bowl – for assembling and tossing the salad.
- Slotted Spoon – for removing ingredients from the dressing.
