Chef Christina Pirello
Artichoke Salad with Greens and Pomegranate
Category
Salad
Servings
2 servings
Prep Time
15 minutes
Cook Time
5-7 minutes
Author:
Chef Christina Pirello
Ingredients
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Extra Virgin Olive Oil
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2 cloves Organic Garlic, thinly sliced
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1 Red Onion, cut into thin half moon slices
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Sea Salt
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8 Steamed Artichoke Hearts, split in half lengthwise
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1 Red Pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons
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2 Organic Limes juice, freshly squeezed
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2 tablespoons Olive Oil or Avocado Oil
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2 teaspoons Red Wine Vinegar
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2 teaspoons Brown Rice Syrup or Honey
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Black Pepper generous pinch
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2 bunches Watercress, stem tips trimmed and left whole
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1 Pomegranate, split open and seeds removed
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2 Scallions, thinly sliced on the diagonal
Dressing
Directions
Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute.
Stir in artichoke hearts and red pepper ribbons and sauté just until heated through, about 2 minutes more.
Prepare the dressing by whisking together lime juice, oil, vinegar and rice syrup, adjusting seasonings to taste. To plate the dressing, arrange watercress on a platter.
Spoon sautéed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more.
Sprinkle with pomegranate seeds, scallions and serve immediately after dressing.
Filed in:
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Artichoke Salad with Greens and Pomegranate,
Bell Pepper,
Bell Peppers,
Garlic,
Honey,
Honeycomb,
Limes,
Organic Bell Peppers,
Organic Green Onions,
Organic Limes,
Peeled Garlic,
Pomegranate,
Pomegranates,
Red Onion,
Salad,
Scallions,
Steamed Artichoke Hearts,
Watercress
