Saladscoleycooks5.0
Fried Artichoke Salad with Kale, Asparagus and Creamy Parmesan Dressing
This incredibly unique artichoke salad pairs crispy fried artichokes, tender massaged kale, roasted asparagus, and quick pickled celery with a creamy parmesan dressing. It’s insanely delicious!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- oven
- baking sheet
- mixing bowl
- whisk
- colander
- skillet
📝 Preparation Steps
1
Pickle the Celery
2
Combine the vinegar, salt and sugar in a small saucepan and bring up to a boil. Remove from the heat and stir until the salt and sugar have dissolved.
saltsalt and peppersalt and pepper to tastesalt and pepper (to taste)sugar1 teaspoon
3
Add the celery to a bowl and pour the liquid over top. Let sit in the refrigerator while you prepare the other ingredients.
4
Make the Asparagus
5
Preheat the oven to 425℉. Toss the asparagus with olive oil, salt and pepper.
olive oil1 teaspoonolive oil (for frying)saltsalt and peppersalt and pepper to tastesalt and pepper (to taste)
6
Spread out on a parchment lined baking sheet and roast for about ⏱️ 15 minutes, or until browned and tender, but still al dente. Alternatively, you can grill the asparagus instead.
7
Allow to cool to room temperature, then chop into 1 inch pieces and set aside.
8
Make the Dressing
9
Add mayonnaise, lemon juice and zest, garlic, chives and parmesan cheese to a medium mixing bowl and whisk to combine. Season with salt and pepper to taste and set aside.
lemon (zested and juiced)1saltsalt and peppersalt and pepper to tastesalt and pepper (to taste)
10
Fry the Artichokes
11
Drain the artichokes in a colander, then spread out on towels and pat very dry. You may need to squeeze them and press down to remove as much liquid as possible. This is an important step, as any excess liquid going into the hot oil will cause dangerous splatters.
12
Heat about 1 inch of olive oil in a heavy bottomed skillet or saucepan with tall sides until very hot (about 375℉). Add the artichokes in batches and fry until golden brown on all sides. Remove with a slotted spoon to paper towels to drain, and season with salt while they're still piping hot.
olive oil1 teaspoonolive oil (for frying)saltsalt and peppersalt and pepper to tastesalt and pepper (to taste)
13
Assemble the Salad
14
Place the kale in large salad bowl, drizzle with olive oil and a pinch of salt and pepper. Use your hands to aggressively massage the kale to break it down into softer pieces, about ⏱️ 2 minutes.
olive oil1 teaspoonolive oil (for frying)saltsalt and peppersalt and pepper to tastesalt and pepper (to taste)
15
Drain the celery well and use some paper towels to pat off any excess pickling liquid, too much will make the salad too tangy.
16
Add the celery to the kale along with the asparagus and half of the artichoke hearts. Toss the salad with enough dressing to coat.
17
Arrange on a platter or individual plates and top with the remaining artichokes. Serve immediately.
Nutrition Facts
calories
377 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
1297 mg
protein Content
8 g
trans Fat Content
0.1 g
cholesterol Content
20 mg
carbohydrate Content
11 g
saturated Fat Content
7 g
unsaturated Fat Content
26 g
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