Description
A delicious winter salad full of antioxidants.
Ingredients
Scale
For the salad:
- 14 oz can artichoke heart quarters
- 1/2 cup olive oil
- 1 tsp kosher salt
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 2 tbsp orange zest
- 2 tbsp fresh thyme leaves
- 1 tsp peppercorns
- 5 oz box of fresh baby kale
- 1 cup Brazil nuts, chopped and toasted
- 1/2 small red onion, thinly sliced
- 1 cup Castelvetrano olives, pitted and halved
For the dressing:
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 olive oil
- 2 tsp agave syrup
- 3 tbsp white wine vinegar
- 1 garlic clove, minced
- 1/4 tsp chili flakes
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
Instructions
- Drain artichokes. Combine olive oil, salt, vinegar, lemon juice, citrus zests,thyme leaves, and peppercorns in a jar or a small bowl. Shake jar or whisk to combine.
- Add artichokes to marinade and adjust, so the artichokes are covered. Setaside in the refrigerator and marinate the artichokes for at least four hours, preferably overnight.
- To serve, toss kale in dressing. Just before serving, top with a sprinkle of nuts, onion slices, and olives. Remove artichokes from the marinade and drain of excess liquid. Nestle artichoke quarters on side of platter or serving bowl.
