Vibrant sweet and savory flavors characterize this sunny Mediterranean-style salad.
Recipe information
Yield
Makes 6 servings
Ingredients
24 baby artichokes, prepared according to recipe for Trimmed Artichokes
4 large oranges
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small red onion, thinly sliced
3/4 cup Kalamata olives or other brine-cured black olives
Preparation
Step 1
Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
Step 2
Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
Step 3
Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
