Raw Artichoke Salad with Parmesan and Mint
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mandoline
- Paring knife
- Peeler
- Mixing bowl
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cups plus 2 Tbsp. fresh lemon juice (from 2–3 lemons), divided
- 2 lb. small artichokes (about 20)
- ¼ cups extra-virgin olive oil
- ½ cups baby arugula
- ¼ cups mint leaves
- ⅔ cups shaved Parmigiano-Reggiano
- Kosher salt
- freshly ground black pepper
More Like This
Artichoke, Mushroom and Parmesan Salad Recipe
fullcircle.com
Refreshing Raw Artichoke Salad Recipe
fullcircle.com
Refreshing Raw Artichoke Salad Recipe
farmfreshtoyou.com
Mediterranean Artichoke Salad
foodliteracycenter.org
Crispy Artichoke Salad with Lemon Vinaigrette
americastestkitchen.com
Marinated Artichoke Hearts
saveur.com
Crisp Artichoke Salad with Shaved Parmesan
mamablip.com
Artichoke Arugula Salad | Savory
savoryonline.com