Artichoke And Smoked-Salmon Salad
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- ½bunch parsley
- 4artichokes, each slightly larger than a baseball
- About 8 tablespoons high quality extra virgin olive oil, or as needed
- 1carrot, peeled and chopped
- 1small onion, peeled and chopped
- 2stalks celery; 1 chopped, 1 in fine julienne
- ½apple, chopped
- 1small bulb fennel; ½ chopped, ½ in fine julienne
- 4cloves garlic, peeled
- 2large or 3 small bay leaves
- ½teaspoon black peppercorns
- 1cup haricots verts, blanched
- ½red onion, peeled and sliced paper thin
- 3tablespoons pitted, slivered calamata olives
- 2heaping tablespoons Spanish arbequina olives, quartered
- Salt and freshly ground black pepper
- Juice of ½ lemon
- 4ounces smoked salmon, julienned
- 3 to 4leaves basil, in chiffonade
Nutritional analysis per serving (4 servings)
415 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 12 grams protein; 879 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
- Step 2
Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and ½ cup water. Cover, and simmer until very tender, 30 minutes. Cool.
- Step 3
Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.
- Step 4
Drizzle salad with 2½ to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.
Private Notes
Comments
Of course I added the cooked vegetables as well to the large bowl. Removed the bay leaves and wished to remove the peppercorns also but they are hard to find. The uncooked vegetables may be very fibrous so test them first. I didn't use smoked salmon. I had Alaskan baked salmon on the side with a citrus orange marinade. I loved it after all this work.
Strangely, I have all ingredients at hand. French olives, though. No excuse but to delve in. Purple artichokes! The sweetest fennel!