Thursday, August 13, 2009

Warm or Cold Salad Recipe with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing

Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing
It's fun to have friends who are good cooks, and if you're a food blogger they may lead you to good recipe ideas like this salad my friend Trudy brought for a dinner last weekend (on my new deck!) I love artichoke hearts, red peppers, and capers, so no surprise that I'd love this salad and want the recipe. Trudy credits The Barefoot Contessa as the original source, and this does seem like something Ina Garten might serve on her own deck in the Hamptons. You can make this ahead and chill, or it can sit for hours at room temperature, which makes it perfect for summer entertaining, but I can also imagine this salad served warm on a buffet at a holiday party.

One ingredient I love in this salad is capers, and if you're a caper fan, you might even increase the amount of capers! Capers are the small, buds of a plant that grows in the Mediterranean, with a lemony flavor similar to green olives. This salad with capers is my entry for Weekend Herb Blogging, hosted this week by Anh from Food Lover's Journey, and now managed by Haalo from Cook (almost) Anything At Least Once. To participate, check Who's Hosting and Rules for Weekend Herb Blogging.

Toss thawed or canned artichoke hearts with a bit of olive oil, salt, and fresh ground pepper, and then roast for 20 minutes. (I wondered if this step was necessary until I smelled the artichokes as they roasted!)

While artichokes roast, use food processor to start making the basil dressing. First blend shallots (or red onion), lemon juice, white wine vinegar, Dijon, and chopped basil (or commercial pesto, frozen basil, or piztou sauce) until ingredients are well combined.

Then measure 1/2 cup olive oil and pour through the feed tube while the food processor is running. Let this process 1-2 minutes. (I would use less oil if you don't use fresh basil.)

Toss the hot artichoke hearts with 1/2 cup of the dressing mixture and let it marinate while you prep other ingredients.

I used a jar of roasted red peppers, which I drained well and then cut into small, thin strips and mixed into the artichoke hearts.

Add capers and chopped red onion, and enough dressing to moisten the ingredients. The salad wasn't too photogenic at this point, but sprinkling with a bit of chopped parsley or basil dressed it up a lot!


Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing
(Makes 4-6 servings, adapted by my friend Trudy from a recipe by Ina Garten.)

Ingredients:
16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper (or use one red bell pepper roasted on a barbecue grill)
3 T capers (drained but not rinsed, next time I might use even more)
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish (optional)

Basil Dressing Ingredients:
2 minced shallots (or use about 2 T finely minced red onion)
1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)

Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that's big enough for finished salad, so you don't have to dirty two bowls.) Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.

While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or basil pesto, frozen basil, or pistou sauce.) When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.

Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you're not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.) Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.) Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.

This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.

Printer Friendly Recipe

South Beach Suggestions:
Everything in this is a low-glycemic ingredient, which makes this salad perfect for any phase of the South Beach Diet. This would make a great side dish for something like Grilled Halibut with Garlic-Cilantro Sauce or Greek Seasoned Grilled Pork Chops with Lemon and Oregano.

More Salad Ideas with Capers:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette from Kalyn's Kitchen
Salad with Tomatoes, Avocado, Feta, Shrimp, and Caper Vinaigrette from Kalyn's Kitchen
Barley and White Bean Salad with Parsley, Lemon, and Capers from Kalyn's Kitchen
Salmon and Caper Salad from Daily Unadventures in Cooking
Egg Salad with Mozzarella, Asparagus, Capers, and Pesto from Lucullian Delights
Lemony Egg Salad with Basil and Capers from Not Eating Out in New York
Cauliflower Salad with Green Olives and Capers from Smitten Kitchen
Arugula and Bread Salad with Tarragon-Caper Vinaigrette from Bitchin' Camero
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

29 comments:

Maria said...

I can't wait to make this one! Looks amazing!

Nevis said...

Oh, Kalyn, this looks delicious. But truely, you had me at "artichoke". I'm a total sucker for them and avocados.

~kristi said...

his looks scrumptious,I cannot wait to try it. I love that I already have the ingredients from other recipes from your blog!!!

katrina said...

Roasting artichoke hearts, really? This I have to try!

Cookin' Canuck said...

Kalyn, capers are one of my favorite ingredients. They appeal to my salt- and brine-loving palate. This salad has such a beautiful combination of colors and flavors.

the ungourmet said...

I do love capers! This salad looks mighty delicious!

Amanda said...

Wow that looks really good. I haven't used capers in anything in quite a while, thanks for the reminder!

Katerina said...

Roasting artichoke hearts?! Interesting, I must try it. Thanks, for the link!

Joanne said...

Capers never fail to make me happy. This salad looks like a great one to bring to a bbq.

Akila said...

Kalyn, That's an interesting idea to roast the canned artichoke hearts. I could see how it would work with the thawed frozen variety but wouldn't the canned artichoke hearts be almost too mushy for the oven, resulting in a very dry but not really roasted artichoke heart? The reason I ask is because I have baked frozen green beans versus canned green beans and frozen green beans hold up in the oven much better than canned.

Kalyn said...

Thanks for the comments everyone.

Akila, Good question about roasting canned vs. frozen artichoke hearts. I haven't roasted the canned ones, but since canned and frozen artichoke hearts are pre-cooked, I really don't think it would be much different. If anyone tries it, I'd love to hear how it works.

Christine said...

The roasted artichokes sound like something I would love, as does the rest of this fabulous salad.

My Carolina Kitchen said...

I love all of the ingredients in this salad, especially the capers. Yours looks terrific.
Sam

Anh said...

Kalyn, we are having unusual warm winter here in Sydney
(82F i winter!) so this salad is fabulous!

Casey said...

You had me at artichoke. Seriously, I could eat them at every meal. (Hmm...pondering just how to do that...) With all my love of that vegetable, it has never occurred to me to roast them, fresh, canned, frozen or otherwise. I can imagine, as with most foods, that treatment really intensifies the flavor. I also truly appreciate a recipe that is flexible in its presentation. These waning days of summer seem to pack the hottest punch, so a cool salad looks and sounds divine. And! A great way to use our basil, which is currently overtaking the garden. Thanks!

Kevin said...

This salad sounds so good! It is just packed with flavour!

Johanna said...

I have never thought I could roast artichokes from a tin but now I must try it - love roasted veg - and last year I made a great recipe for a salad (Tambo salad) with pumpkin, rocket, capers and preserved lemon - I must try more capers in salads.

Damjana said...

Oh holly yum! I've never eaten artichoke hearts, except once on a pizza. Must try them asap

Fredericka said...

Kalyn - I did this, using a combination of frozen and canned artichokes and I could not tell the difference. It was a great salad & while I had some left over, I didn't worry, knowing that it would be good cold. However, I had some unexpected company (not the calorie-counting types), so I used the leftover salad to make bruschettas or crostinis - whatever. I topped them with very finely-grated parmigiano-reggiano & you can't believe the compliments! From now on I will consider this recipe as a weekend staple - just in case!

Kalyn said...

Fredericka, good to know, thanks for sharing the results. Glad it worked out. I do think that was a stroke of genius to use the leftovers for crostini!

GiGi said...

So I never really ever make the recipes I see on the computer no matter how AMAZINGLY delicious they look... solely because I am just too lazy... but this one caught my eye. I printed out the recipe and my dad and I got to cooking! I LOVE THIS RECIPE!! It was spectacular!!!! We made so much and I pretty much ate the entire batch in one sitting!!! I cannot wait to make it again... perhaps a Thanksgiving side dish! Yay!

Kalyn said...

Gigi, how fun! So glad you liked it.

Jewel said...

I thought I read once that you live in Utah - my question is, where do you find frozen artichoke hearts? I've checked Fresh Market and Smith's with no luck. :(

Kalyn said...

Jewel, I do live in SLC and I thought I got them at Smith's Marketplace on 500 E 400 S, but I'm not 100% sure.

Jewel said...

Thanks Kalyn. I'll be downtown Sunday for Living Traditions so I'll try to stop in at that location. BTW, thank you for creating such a fantastic blog.

Kalyn said...

Jewel, thank YOU for the kind words about the blog!

Unknown said...

Kalyn, this salad dish not only looks delicious but so full in color! So matching with autumn~

GiGi EatsCelebrities said...

I am totally obsessed with this recipe :) I have made it a few times before and I will be making it tomorrow for a New Years Eve party!! Very excited to fill up on it's deliciousness! Thank you so much for the idea! :)

Kalyn Denny said...

So glad you have been enjoying it!

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