Artichoke, Mushroom and Parmesan Salad
 

Artichoke, Mushroom and Parmesan Salad

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The artichoke heart gets softened in lemon water and thinly sliced in this quick and delicious salad.

SERVING SIZE

serves 2-4

INGREDIENTS

2 cups water

2 lemons

2 large artichokes

1 teaspoon apple cider vinegar

1/4 teaspoon sea salt

2 tablespoons olive oil

1 ½ cups mixed greens, washed and dried

1 (3.5 ounce package) brown beech mushrooms, bottom root trimmed off

2 tablespoons Parmesan cheese, thinly shaved

1/8 teaspoon freshly ground black pepper

 

INSTRUCTIONS

Fill a medium-sized bowl with the water and juice from one of the lemons. Set aside and prepare the artichoke. Cut off the stem and the top inch of the artichoke. Peel off all of the outer leaves, revealing the pale, tender inner leaves. Using a spoon, thoroughly remove the fine hairs on the choke of the artichoke. Immediately place the artichoke heart in the prepared lemon water.

Zest and juice the remaining lemon. Mix together the lemon juice, apple cider vinegar, salt and olive oil. Set aside.

Assemble the greens on serving plates.  Drain the artichoke, and, using a mandoline, thinly slice it over the greens and add the mushrooms. Drizzle the salad dressing over the top.

Sprinkle with the shaved Parmesan, lemon zest and freshly cracked pepper.

  PRINT VERSION

vegetable plate

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