Loving the added zest the orange juice and lemon add to an otherwise mild and unobtrusive salad. Most of all, I love that I can pull it together in u...
A quick salad is always a good dish to pull together, but from time to time, we can get bit bored of the same old salad greens, with the same old salad components like carrots, cucumbers and shallots. Are you looking to shake up your salad recipe world a bit?
This unusual Tuscan salad recipe is so very different from your run of the mill greens - while they're always a wonderful inclusion to any meal, it can be delightful to change it up a bit, and incorporate exceptional seasonal ingredients like artichokes. Nutty and earthy, artichokes pair perfectly with smooth, sharp, aged Pecorino cheese. If you prefer a different hard cheese, use whatever you like best.
We love the crunch of raw artichokes and the yield of the aged Pecorino cheese - if you've got friends and family who adore decisive, strong flavors, this is the salad for you. Why not give this excellent seasonal salad recipe a whirl and see how it goes?
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for 4 servings
Place pine nuts on baking sheet lined with aluminum foil, and lightly toast in 180C oven. Watch carefully so they don't burn - when beginning to turn color, remove immediately from oven, set aside. Alternatively, you can brown the nuts in a heavy-bottomed sauté pan over low heat.
Grate the zest of the orange, set aside. Cut or shave Pecorino cheese in thin slices. set aside.
Prepare vinaigrette by mixing 4 tbsp orange juice with extra-virgin olive oil. Add salt and pepper to taste. Set aside.
Wash and dry rocket. Chop into coarse pieces, set aside.
Clean artichokes by removing tough outer leaves; snap off green, hard leaves until you reach the pale, tender inner leaves. Cut off spiky top and keep a few centimeters of stalk, trimming away any dark part around bottom. Cut each artichoke in half and remove fuzz inside, if present. Cut each half in thin slices and put in large bowl. Cover with squeeze of lemon juice over artichokes to avoid browning.
Add chopped rocket to the bowl; toss vegetables with prepared vinaigrette.
Sprinkle with pine nuts, orange zest and Pecorino cheese slices. Serve promptly.
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10 minutes 11 ingredients 538 kCal
Lele Sunday 1st of November 2020
Crispy and delightful
Loving the added zest the orange juice and lemon add to an otherwise mild and unobtrusive salad. Most of all, I love that I can pull it together in under 20 minutes. The recipe allows for a little more time, but when that's not an option, this is a great go-to salad for a quick side for grilled meat or even just a starter dish to get the juices flowing.