Sunday, August 23, 2009

Artichoke and Walnut Salad

Artichokes are one of my favorite vegetables. I think it is an Italian thing. I am always on the lookout for a new way to serve artichokes. This salad with walnuts is a nice change. You can also make this salad with hazelnut oil and hazelnuts if you prefer.

This salad is light but flavorful. The Dijon flavor does not overpower the salad. The walnut oil adds a nice flavor that echoes the toasted walnuts.

One of my favorite things about this salad is that it is something you can make quickly and most of the items are always in my pantry.

Artichoke and Walnut Salad
Serves 4


28 ounces of brined, canned artichokes, drained
½ tablespoon of walnut oil (or canola)
1 teaspoon of Dijon mustard
½ tablespoon of sherry vinegar or red wine vinegar
2 tablespoons of toasted walnuts, roughly chopped
kosher salt, to taste
freshly ground black pepper, to taste


Combine the walnut oil, Dijon mustard and sherry vinegar. Whisk to emulsify the dressing. Toss the artichokes in the dressing and refrigerate until ready to serve.

When you are ready to serve check the dish for salt and pepper and adjust as necessary. Add the toast walnuts just before serving so they remain crunchy.

Nutritional Information:

Amount Per Serving
Calories - 93.76
Calories From Fat (38%) - 35.91

Total Fat - 4.21g
Saturated Fat - 0.39g
Cholesterol - 0mg
Sodium - 761.33mg
Potassium - 22.55mg
Total Carbohydrates - 11.33g
Fiber - 1.84g
Sugar - 0.1g
Protein - 3.65g


If you are an artichoke fan this salad is a nice change from some of the more common salads. I liked the textural contrast of the walnuts to the soft artichokes. This salad would be great on a crostini that was topped with almond feta.

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