Roasted Artichoke Salad with Lemon-Shallot Dressing
Directions
- 1Preheat oven to 425ºF.
- 2Heat a medium skillet over medium heat.
- 3Add the almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown.
- 4Remove almonds from heat and let cool.
- 5Thoroughly drain artichokes and transfer them to a clean kitchen towel.
- 6Gently press artichokes to remove moisture.
- 7Slice artichokes into halves or quarters (depending on size) and pat again with a towel (or paper towel) to dry.
- 8Transfer artichokes to a medium bowl.
- 9Add 2 Tbsp. olive oil, Parmesan cheese, oregano, garlic powder, and 1/4 tsp. black pepper to the artichokes; toss well to coat.
- 10Transfer artichokes to a large rimmed baking sheet (line with parchment for easier cleanup, if desired) and roast for 15 minutes.
- 11Meanwhile, prepare Lemon-Shallot Dressing by combining all ingredients in a glass jar or small bowl; mix well to combine.
- 12Set the dressing aside.
- 13After the artichokes roast for 15 minutes, remove from oven and give them a good toss.
- 14Push artichokes to one half of the baking sheet.
- 15Add Brussels sprouts to the remaining half of the baking sheet.
- 16Toss Brussels sprouts with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper.
- 17Place pan back in the oven for 10 more minutes, until the Brussels are softened and artichokes are crispy.
- 18To a large salad bowl, combine chickpeas, tuna, capers, and toasted sliced almonds.
- 19Add Brussels sprouts and half of the lemon-shallot dressing; toss well to combine.
- 20Add roasted artichokes and remainder of dressing; give the salad another toss.
- 21Enjoy warm.
Ingredients
- 0.33 cup sliced almonds, toasted
- 1 (14-oz.) can artichoke hearts
- 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. grated Parmesan cheese (sub nutritional yeast)
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 0.5 tsp. black pepper, divided
- 0.5 tsp. kosher salt
- 12 oz. shredded or shaved Brussels sprouts
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil) (sub canned salmon)
- 2 to 3 Tbsp. capers, drained (sub chopped sun-dried tomatoes or green olives)
- fresh herbs (dill, parsley, or chives) or grains (cooked quinoa, couscous, or farro)
- 2 Tbsp. minced shallots
- 0.5 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 1.5 tsp. honey or agave
- 1 tsp. Dijon mustard
- 3 Tbsp. extra-virgin olive oil
- 0.25 tsp. each kosher salt and black pepper
Equipment
Large rimmed baking sheetMixing bowlsmedium skilletclean kitchen towelpaper towelglass jarsmall bowllarge salad bowl
Tips
- To amplify the nutty richness of the almonds, toast them in a skillet before adding to the salad.
- The Lemon Shallot Dressing can be prepared 2 days ahead. Store in a covered glass jar or dressing bottle in the refrigerator.
- Leftover salad can be covered and refrigerated for up to 3 days. The artichokes will lose their crisp, however the flavors of the salad will stay sharp.
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