Crispy Artichoke White Bean Salad
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- 15 oz can quartered artichoke hearts, (packed in water or brine)
- 2 teaspoons olive oil
- Juice of half a lemon
- 1 tablespoon grated Parmesan cheese
- Kosher salt and pepper, (to taste)
- 1/4 cup olive oil
- 2 to 3 tablespoons lemon juice, (I use 3 because I love lemon)
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, (minced)
- Kosher salt and pepper, (to taste)
- 1 small head green cabbage, (thinly sliced and chopped)
- 1 cucumber (finely diced)
- 15 oz white beans, (rinsed and drained)
- 3 green onions (sliced)
- 1/2 cup chopped basil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped Italian parsley
- Kosher salt and black pepper, (to taste)
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Preparation
Step 1
Preheat the oven to 400 degrees.
Step 2
Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer.
Step 3
While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
Step 4
In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste. Serve.
Step 5
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