Menu Addition: Crispy Artichoke Salad Recipe
Warm Crisp Artichoke Hearts, Grilled Radicchio, Chickpeas, Avocado, Heirloom Quinoa, Parmesan, Creamy Pesto Dressing, Aged Balsamic
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Ingredients
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Salad Ingredients
Creamy Pesto Dressing Ingredients
Garnish
Method
Salad Preparation
- 1
Prepare Quinoa
Rinse the heirloom quinoa under cold water. Cook according to package instructions, typically using a 2:1 water to quinoa ratio. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
- 2
Cook Artichoke Hearts
In a skillet over medium heat, add a drizzle of olive oil and the artichoke hearts. Sauté for about 5-7 minutes until they are golden and crispy. Remove from heat and set aside.
- 3
- 4
Prepare Chickpeas
In a bowl, combine the drained and rinsed chickpeas with a sprinkle of salt and pepper. Toss to coat evenly.
- 5
Prepare Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into cubes.
Dressing Preparation
- 6
Assembly
- 7
Combine Salad Ingredients
In a large serving bowl, combine the cooked quinoa, sautéed artichoke hearts, grilled radicchio, seasoned chickpeas, and avocado cubes. Toss gently to mix.
- 8
Add Dressing
Drizzle the creamy pesto dressing over the salad and toss gently to coat all ingredients evenly.
- 9
Serve
Plate the salad and garnish with shaved Parmesan cheese and a drizzle of aged balsamic vinegar. Serve warm and enjoy!
