Introduction
Artichoke salad, as perfected by Kathleen Ashmore, is a harmonious blend of flavors and textures that will tantalize your taste buds. This article delves into the delightful world of Kathleen Ashmore’s artichoke salad, a recipe that combines the richness of artichokes with the freshness of Brussels sprouts, white beans, and a zesty dressing. Join us as we explore this delectable creation and guide you through the steps to make it at home.
Ingredients
Before we embark on this culinary journey, let’s gather the ingredients you’ll need:
- 2 cans of artichokes in water, drained
- 2 cloves of garlic, minced
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 6 cups of Brussels sprouts
- 4 stalks of celery, diced
- 1 can of white beans, drained
- 1/2 cup of fresh parsley, chopped
- 1 small shallot, minced
- 2 tsp of Dijon mustard
- Juice of 1 lemon
- 1/2 cup of grated Parmesan cheese (plus more for topping, if desired)
Instructions Kathleen Ashmore Artichoke Salad
Now, let’s break down the process of creating Kathleen Ashmore’s artichoke salad:
1. Air Fryer Artichokes
Start by preparing the crispy and flavorful artichokes:
- Pat the drained artichokes dry with a clean tea towel.
- Transfer them to a bowl.
- Toss the artichokes with the minced garlic, one tablespoon of olive oil, 1/4 teaspoon of salt, and a few cracks of black pepper.
- Place the seasoned artichokes in an air fryer basket and air fry at 400 degrees Fahrenheit for 15 minutes.
- Once they are crispy and browned, allow them to cool for a few minutes, then slice them in half. Set them aside.
2. Dressing and Salad Preparation
Next, let’s create the flavorful dressing for the salad:
- In a glass jar or bowl, combine the minced shallot, Dijon mustard, grated Parmesan cheese, lemon juice, 1/2 cup of extra virgin olive oil, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of black pepper.
- Whisk or shake the ingredients together to create a harmonious dressing.
3. Salad Assembly
Now, it’s time to assemble the vibrant artichoke salad:
- Thinly shave the Brussels sprouts using a mandoline or a sharp knife.
- Place the shaved Brussels sprouts in a large serving bowl.
- Add the diced celery, crispy artichokes, white beans, and freshly chopped parsley to the bowl.
4. Toss with the Dressing
Pour the prepared dressing over the salad and toss all the ingredients together. Ensure that the dressing evenly coats the salad, imparting its zesty and savory flavors to every bite.
5. Finishing Touches and Serving
To complete this masterpiece:
- Optionally, top the salad with a bit more grated Parmesan cheese for an extra layer of indulgence.
- Serve the Kathleen Ashmore’s artichoke salad and relish the symphony of flavors and textures in each bite.
Conclusion
Kathleen Ashmore’s artichoke salad is a culinary masterpiece that marries the earthy richness of artichokes with the crispness of Brussels sprouts, the creaminess of white beans, and the zesty notes of a well-balanced dressing. This recipe showcases a perfect balance of flavors and textures, making it a delightful addition to any meal or a standout dish on its own.
With the guidance provided in this article, you can recreate Kathleen Ashmore’s artichoke salad in your own kitchen and experience the burst of flavors and textures that make this dish truly exceptional. It’s a celebration of fresh, wholesome ingredients and a testament to the art of salad-making. Enjoy every bite and savor the culinary brilliance of Kathleen Ashmore’s artichoke salad.
