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Grilled New Potato And Artichoke Salad

Healthycooking's picture
Ingredients
  Olive oil 1 Cup (16 tbs)
  Red wine vinegar 4 1⁄2 Teaspoon
  Fresh lemon juice 1 1⁄2 Teaspoon
  Prepared mustard 1 Teaspoon
  Fresh black pepper To Taste (a few grinds)
  Fresh herbs 4 1⁄2 Teaspoon, chopped (chervil, tarragon, basil or oregano)
For new potato and artichoke salad
  Red bell pepper 1
  New potatoes 2 Pound (6 nos.)
  Artichoke bottoms 4 Large
  Kosher salt 1 Pinch (a good pinch, optional)
  Shiitake mushrooms/Oyster mushrooms 8
  Assorted greens 4 Cup (64 tbs) (red leaf lettuce, watercress and arugula)
  Tomatoes 2 , seeded and diced
Directions

MAKING
1. To prepare the dressing, first take a bowl, and in it, combined all the ingredeints and whisk together, later set aside at room temperature
2. To Prepare the salad, on a grill, place the pepper and roast it, and cook, rotate pepper on all sides, for 10 minutes, till the skin appears to be black, then put the pepper in a bowl and take plastic wrap and cover the bowl, let it cool for 15 minutes
3. Start peeling off the charred skin and discard the core, stem, and seeds, do this by using your hands. Later cut the roasted pepper into strips and set it aside
4. In a saucepan, pour water in start boiling it
5. In a pot, place the potatoes and cook for 20 minutes, till it turns tender, then drain the potatoes and cool it
6. Take the potatoes and artichoke bottoms and cut them in half, then take the mushrooms and trim them.
7. In a bowl, place the chopped potatoes, artichokes and trimmed mushrooms, spoon over 2 tablespoons of dressing and season to taste with salt and pepper
8. On a grill, place the potatoes, artichoke bottoms, and mushrooms, and grill them, till colored lightly,
9. In a bowl, put the grilled vegetables and add the pepper strips, and spoon 2 more tablespoons of dressing
10. In 4 serving plates, place the lettuces and spoon 1 tablespoon of dressing, and divide among 4 plates
11. Lay the lettuce, and over it, spoon the potato-artichoke salad top with chopped tomatoes, and serve

SERVING
12. Can also be served with toasted garlic bread or soup

TIPS
Note: For artichoke bottoms, cook the artichokes (steam, boil, microwave), and when cool, peel and discard the leaves, then remove the fuzzy choke, and the bottom is what remains

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Artichoke
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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