Pea Shoot And Baby Artichoke Salad With Parmesan Croutons Recipes

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PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS



Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons image

Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.

Provided by Martha Stewart

Categories     Salad Recipes

Time 45m

Number Of Ingredients 10

3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
Coarse salt and freshly ground pepper
1/4 teaspoon cayenne pepper
5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
7 tablespoons extra-virgin olive oil, divided
1 lemon, zested
1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
1 1/4 pounds baby artichokes
4 ounces pea shoots (about 8 cups)
5 medium radishes, thinly sliced

Steps:

  • Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
  • Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
  • Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.

FARRO, PEA SHOOT, AND GOAT CHEESE SALAD



Farro, Pea Shoot, and Goat Cheese Salad image

This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 cup farro
1 cup fresh shelled peas (from 1 lb peas in pods)
2 ounces pea shoots, torn into bite-size pieces
1/3 cup small fresh mint leaves
1/3 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 tablespoon plus 1 tsp fresh lemon juice
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 ounce goat cheese, crumbled

Steps:

  • Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.
  • As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.
  • Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.

Nutrition Facts : Calories 202 g, Cholesterol 4 g, Fat 8 g, Fiber 6 g, Protein 8 g, Sodium 67 g

ARUGULA AND BABY ARTICHOKE SALAD



Arugula and Baby Artichoke Salad image

This healthy and delicious salad recipe is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
24 (1-inch) Croutons
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette
Sauteed Artichokes
1 ounce Parmesan cheese, shaved

Steps:

  • Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
  • Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

BABY ARTICHOKE, CREMINI, AND BUTTON MUSHROOM SALAD



Baby Artichoke, Cremini, and Button Mushroom Salad image

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

2 lemons, halved
6 to 8 baby artichokes
4 to 5 cremini mushrooms
4 to 5 medium button mushrooms
1/4 cup extra-virgin olive oil
4 ounces Parmigiano-Reggiano cheese, thinly shaved

Steps:

  • Into a small bowl, squeeze lemons, and set juice aside; discard lemon halves. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
  • Brush any dirt off mushrooms. Trim base of stems. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Divide among four salad plates, and top with remaining cheese.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN



Spinach Salad with Mushrooms and Parmesan image

Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

Steps:

  • Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
  • Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g

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