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Artichoke and Asparagus Salad With Lemony Herb Vinaigrette

Artichoke and Asparagus Salad With Lemony Herb Vinaigrette

The fennel adds a dose of crunch, and marinated artichokes feel like an indulgence

Artichoke and Perfect Asparagus Salad with Lemony Herbed Vinaigrette

I sometimes make an extra recipe or two of perfect asparagus and keep it in the fridge, ready to be snacked upon on its own or tossed into a salad like this one. The fennel adds a Paleo-friendly dose of crunch, and marinated artichokes always feel like an indulgence.— Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.


Recipes and Photo from Two Moms in the Raw by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.


For the dressing:

  • 1/3 Cup extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 small shallot, finely minced
  • 1 Teaspoon chopped fresh oregano
  • 1 Teaspoon chopped fresh thyme
  • ½ Teaspoon fine sea salt
  • ¼ Teaspoon freshly ground black pepper

For the perfect asparagus:

  • 1 Pound asparagus
  • ¼ Cup water

For the salad:

  • 2 6-ounce jars marinated artichoke hearts, drained
  • 1 medium fennel bulb, stalks and tough core discarded, thinly sliced, fronds reserved for garnish
  • ¼ Cup thinly sliced fresh basil
  • ½ small red onion, very thinly sliced

Herby Lemon Vinaigrette

Herby Lemon Vinaigrette – This homemade lemon vinaigrette recipe is loaded with bright flavor and mealtime versatility. It promises to be one of your favorite fresh dressings of the summer!

I look for every which way to use fresh herbs this time of year, to soak up the beautiful flavors of summer from our herb garden.

You can find me or our girls out there, plucking of their bounty, to add delicious dimension to our meals and beverages. This is truly one of my favorite things about summer.

This Herby Lemon Vinaigrette is a dressing full of sunshine. I like to keep a jar on hand throughout the summer season, and find myself reaching for it for breakfast, lunch, and supper!

    1. 1. Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until just tender, 2 to 4 minutes. Drain and immediately transfer to bowl of ice water. When completely cool, drain and pat dry with paper towels. 2. Combine lemon juice, mustard, honey, garlic 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil to emulsify. Stir in chives. Arrange asparagus on platter and drizzle with vinaigrette. Serve. Make Ahead: The blanched asparagus can be refrigerated in a large zipper-lock bag for 24 hours. The vinaigrette can be prepared (with exception of the chives) and refrigerated for 3 days. The chives should be chopped and added to the vinaigrette just prior to serving.

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    Artichoke and Asparagus Salad With Lemony Herb Vinaigrette - Recipes

    • (10) fresh baby artichokes, peeled and quartered, steamed
    • (2 cups) asparagus, diagonally cut into 1 in. slices, steamed
    • (1/3 cup) radishes, thinly sliced
    • (3 Tbsp.) green onions, thinly sliced
    • (2 Tbsp.) fresh basil, thinly sliced
    • (2 Tbsp.) fresh lemon juice
    • (1 Tbsp.) extra-virgin olive oil
    • (1/4 tsp.) salt
    • (1/8 tsp.) black pepper
    • (19 oz. can) Great Northern beans, rinsed and drained

    Lemon Asparagus Artichoke Salad

    Steamed asparagus and artichokes tossed with white beans, green onions and a lemon vinaigrette.

    Preparation Time
    Cook Time


    Nutritional Information

    • Calories 170
    • Total Fat 4.2 g
    • Total Carbohydrate 26.7 g
    • Protein 10.3 g
    • Cholesterol 0 mg
    • Sodium 400 mg
    • Fiber 5 g

    Additional Information

    Recipe Category: Salad

    Recipe Subcategory: Fruit/Vegetable Salads

    Recipe Ethnicity: Italian

    Vegetarian/Allergen Info: N/A

    NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.


    In particolare si è visto che tutti gli uomini con il più elevato punteggio di malattia cardiovascolare aveva sofferto anche di disfunzione erettile, rispetto al solo comprar priligy italia 15% degli uomini con il rischio più basso per la malattia cardiovascolare.

    Chi, tra uomini e donne, si stufa più in fretta di una relazione esclusiva? In generale, la soddisfazione vendita viagra sessuale delle donne è significativamente correlata alla loro attività sociale complessiva e alla Comprare Suhagra Online Italia soddisfazione delle loro vite. Il disturbo dell'identità di genere (spesso abbreviato in DIG), detto anche costo priligy in farmacia disforia di genere, è una condizione che si basa sulla difficoltà di accettare l'appartenenza al proprio vorrei comprare viagra sesso (= genere) e si manifesta con una forte e persistente identificazione nel sesso opposto a quello biologico.

    Cambia qualcosa per il raggiungimento dell'orgasmo? Le caratteristiche fondamentali delle perversioni sessuali consistono in ou acheter viagra ricorrenti e intensi impulsi sessuali e fantasie eccitanti sessualmente che si riferiscono a: Al fine di una diagnosi positiva comprar viagra generico farmacia di disturbo da avversione sessuale è necessario per terapeuta valutare la presenza dei seguenti elementi diagnostici: I acquisto kamagra senza ricetta tubicini che permettono il passaggio dello sperma possono essere danneggiati da determinate malattie o lesioni. Ma a stimolare vendita levitra italia l’eros sono anche delle verdure “insospettabili” come ad esempio la cicoria che è fonte dell’ormone maschile androstenedione.

    Chilled Asparagus with Lemon-Dijon Vinaigrette

    Cool and crisp asparagus spears and tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!

    We planted asparagus in our garden 2 years ago. It’s going to be at least another year before we can reap our first harvest and let me tell you, I’m excited because I adore asparagus.

    You, too? That’s a fabulous coincidence because I have a simple and delicious recipe for you to try: Chilled Asparagus with Lemon Vinaigrette!

    You have a couple of options with this recipe. You can cut up the asparagus, toss it with the vinaigrette and serve it more like an asparagus salad or you can keep the spears long and elegant. Also, you can serve the asparagus at room temp or chilled, whatever the mood (or weather) calls for. But it’s especially good chilled.

    This dish can also be made in advance for your convenience – just keep the cooked crispy asparagus in the fridge until ready to use and then drizzle it with the vinaigrette just before serving.

    Fill a large bowl with water and ice. Set aside.

    Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath to cool down.

    Whisk together the ingredients for the vinaigrette.

    Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

    11 Early Spring Salad Recipes

    Of all the recipes to look forward to in the springtime, it’s the salads that speak to me the most. Coming out of a winter of rustic soups and comforting casseroles, light bright salads are a breath of culinary fresh air. They’re as welcome in my kitchen as spring tulips are on my dining table.

    What I like most about spring salads is their ease. They demand little of the cook. Add a drizzle of olive oil, squeeze of lemon, and flash of fresh herbs to nearly any spring vegetable, whether raw or cooked, and you have a fine plate of food on your hands. Scatter on toasted nuts or crumbled cheese to elevate things further with little effort.

    Below you’ll find 11 salad recipes that feature the finest that spring has to offer including asparagus, artichokes, radishes, snap peas, strawberries, watercress, arugula, favas, English peas, and leeks.

    These recipes all lean on the lighter end of the spectrum and make a terrific lunch or a side dish for dinner. Add a source of protein to nearly any of these—whether grilled chicken, slow roasted salmon, or warm lentils—to make a complete meal.

    Shaved Zucchini Asparagus Salad with Lemon Vinaigrette

    • Author: Krista @
    • Prep Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: 4 1 x
    • Category: Salads
    • Method: Assemble
    • Cuisine: American


    Shaved Zucchini Asparagus Salad with Lemon Vinaigrette is a light & healthy summer salad. Made with fresh ingredients & loaded with flavor!


    • 1 1/2 cups shaved asparagus
    • 2 large zucchini, shaved into ribbons
    • 1 cup arugula
    • 1/4 cup shaved parmesan
    • 2 radish, thinly sliced
    • 2 tablespoons raw sliced almonds

    Lemon Vinaigrette:

    • 1 teaspoon mustard
    • 1 teaspoon honey
    • 1 garlic clove, minced
    • 1 tablespoon champagne vinegar
    • 2 tablespoon lemon juice
    • 2 tablespoons olive oil
    • salt & pepper


    1. Shave both the asparagus and zucchini using a vegetable peeler.
    2. To a large bowl add shaved asparagus, zucchini ribbons, arugula, shaved parmesan, radishes and raw almonds. Set aside.
    3. To small bowl add mustard, honey, garlic clove, champagne vinegar, lemon juice, olive oil, salt and pepper. Using a whisk mix everything together until the dressing is emulsified. (the vinegar and oil no longer separate)
    4. Drizzle the dressing over the salad and lightly toss.
    5. Serve immediately.


    • Serving Size: 1 1/2 cups
    • Calories: 147
    • Sugar: 6 g
    • Sodium: 94 mg
    • Fat: 12 g
    • Saturated Fat: 1 g
    • Carbohydrates: 10 g
    • Fiber: 3 g
    • Protein: 3 g
    • Cholesterol: 0 mg

    Keywords: healthy salads, easy salads, asparagus salad, zucchini salad, zucchini recipes, asparagus recipes

    ^pin it to find it later^

    There are so many options of things you can add to this green salad. The day I shopped for ingredients, we had a snowstorm coming. The grocery store was a madhouse and the shelves were wiped clean. It was also during one of the romaine lettuce recalls. You can choose whatever lettuces you like. This time I used Kale, spinach and butter lettuce. I liked the difference in the textures.

    I added chopped broccoli, sliced baby cucumbers, Brussels sprouts and green onion. I added pea shoots, and wanted either sugar snap peas or snow peas, but they were out. Lastly, artichoke hearts and lightly salted pistachios. The pistachios really make the salad. That crunch and their flavor with the dressing is top notch! Roasted and salted pepitas are also really good with it.

    What would you add to your green salad?

    Other options would be things like arugula, broccoli rabe, asparagus, cabbage, green beans, green bell pepper, kohlrabi, celery, zucchini, pickles, green olives and even pickled okra!

    Ina Garten's Favorite Vinaigrette Recipe

    As any home cook knows, the easiest way to bungle an otherwise tasty salad is to ladle on a bland, too-oily, overpowering, or otherwise flavor-sapping vinaigrette.

    Thankfully, Ina Garten has the perfect recipe to make any salad wow all those who gather around the table: Her four-ingredient lemon vinaigrette. Recently, the Barefoot Contessa was kind enough to demo the easy salad dressing on instagram and we can&apost wait to add it to our own kitchen repertoire.

    "People think vinaigrettes are really hard to make and it&aposs so easy. My favorite vinaigrette is lemon vinaigrette and it&aposs four ingredients," Garten begins before walking us through the process. In the caption section of her post, she breaks down the simple recipe for her fans: "Combine 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small glass measuring cup and whisk until combined." Our takeaway? This vinaigrette is such a cinch to pull together and it sure beats store-bought, too.

    In the video, Garten also shares that if she&aposs making a salad in advance, she pours the dressing straight into a big salad bowl, adds her salad greens and then right before serving she mixes it all together (if you dress prematurely, your lettuce will become soggy).

    WATCH: Ina Garten Reveals the Only Fast Food She&aposll Eat — &aposIt Was Julia Child&aposs Favorite Too&apos

    On a Barefoot Contessa kick? Her new book, Cook Like a Pro: Recipes and Tips for Home Cooks debuts on October 23rd, 2018.

    Rich, textural and totally vegan, this salad from David Tanis carefully stacks flavor: Blanched green beans and snap peas, boiled farro, acidic lemon vinaigrette, raw asparagus, rich avocado and fresh basil combine into a salad that satiates any appetite. It’s a dish you just might crave year-round.

    This hearty vegetable salad from Pati Jinich introduces asparagus to the heat of the grill and is ideal for any warm-weather cookout. She chars the vegetable along with spring onions and corn, then covers the mixture in salsa preparada, “an easy-to-eat sauce where umami, citrus and heat converge.” The recipe steers past delicate spring flavors, embracing a bold, punchy combination of salt, chile and lime for a salad that can stand alone or stand up to any number of grilled meats.

    Watch the video: ΤΡΟΦΟΣΥΛΛΟΓΗ Μέρος 1 - ΕΞΟΡΜΗΣΗ ΓΙΑ ΑΓΡΙΑ ΧΟΡΤΑ ΣΤO KTHMA ΜΑΣ - Euphoria Farm Retreat Wildlife (November 2021).