Salad as the main attraction? Chef James Brockman created this gorgeous salad as a side dish for a spring feast, but it’s so delicious, it just might hog the spotlight.
The recipe uses canned artichokes, which cuts down on the cost, but the lush array of fresh vegetables—juicy cherry tomatoes, crisp green beans and hearty red potatoes—makes the dish ultra-lively.
- Make in 45 min
- Yield 4 servings
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Ingredients
- 340 g (3/4 lb) red potatoes, quartered
- 250 g (1/2 lb) green beans, cut into 5 cm (2 in) pieces
- Two 180 g (6 oz) jars marinated artichoke quarters (reserve 30 mL [2 tbsp] of the marinade)*
- 45 mL (3 tbsp) olive oil
- 30 mL (2 tbsp) fresh lemon juice or orange juice
- 5 mL (1 tsp) Dijon mustard
- 30 mL (2 tbsp) parsley, chopped
- 10 mL (2 tsp) dried oregano
- 10 mL (2 tsp) orange zest
- 250 mL (1 cup) cherry tomatoes, halved
- Salt, to taste
- Pepper, to taste
*Most commercially bought packaged artichokes come in a marinade that is appropriate for this recipe.
Directions
- Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender (about 1 minute). Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.
- Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender (about 8 minutes). Drain and cool.
- Drain the artichoke hearts, reserving 30 mL (2 tbsp) of the marinade. In a bowl, add the reserved 30 mL (2 tbsp) of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.
- Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing from Step 3, and toss to combine.
- Season to taste with salt and pepper. Serve chilled or at room temperature.
Chef's Note:
You can make the dressing ahead of time (leaving out the artichokes and artichoke marinade) and store it in a Ziploc® brand Twist ‘n Loc® Container for up to two days.
The boiled potatoes can also be made ahead of time and stored in a Ziploc® brand Storage Bag for up to two days.
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