Fava Bean And Raw Artichoke Salad Recipes

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

RAW BABY ARTICHOKE SALAD

Raw Baby Artichoke Salad image

Provided by Food Network

Categories appetizer

Yield 4 to 6 appetizer size salads

Number Of Ingredients 7

Ingredients

1 pound of tiny, young baby artichokes
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, divided
2 cups mixed mesclun salad
1/4 cup basil leaves, washed and stemmed
1/4 cup flat parsley leaves, washed and stemmed
Chunk of Parmesan cheese for shavings

Steps:

Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable for this raw salad.
Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
Slice the artichokes, paper thin, lengthwise and place in a bowl with 1 tablespoon lemon juice and 2 tablespoons olive oil. Toss to combine well. Marinate the artichoke for no more than several minutes or they may blacken.
Toss the salad greens with the basil and parsley leaves. Whisk the remaining lemon juice and olive oil together and dress the salad greens with this vinaigrette. Toss together.
Place some salad evenly divided on several plates and divide the sliced artichokes among the plates by topping each dish with some marinated artichokes.
Shave fresh Parmesan cheese on each dish to finish.

FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Steps:

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Nutrition Facts : Calories 329 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 19 milligrams, Sodium 416 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 14 grams, Sugar 7 grams

ARTICHOKE AND BEAN SALAD WITH TUNA

Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Categories main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams

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