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Lilly’s Table

 
 
Grilled Portobello Burgers
© Lillys-Table.com Photo of Marinated Artichoke Kale Salad
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Marinated Artichoke Kale Salad

from Portabello Burgers with Artichoke Kale Slaw & Garlic Scape Tahini, the Week of May 27, 2012.
View the previous recipe for this meal.

Massaging kale with a vinaigrette, a splash of the marinated artichoke juice and a handful of the hearts makes for a quick, scrumptious slaw. Making your own Marinated Artichokes is taking all of this a step further, but if you have a pile of fresh artichokes I highly recommend this step. Whatever you do try to make the croutons from scratch. Although, you can make this gluten-free by making these Polenta Croutons instead.

Ingredients

  • 3 slices whole wheat bread, ideally a crusty variety
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • 1 bunch kale, about 3-4 cups
  • 1 cup marinated artichokes, plus the marinade
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, more or less to taste

Serving Size: 2 People

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Preparation Instructions

Tear the bread into chunks and place in a skillet with the olive oil and garlic over medium heat. Sear on each side, tossing every 30-45 seconds until the edges take on a seared golden shade. Once evenly golden, turn off the heat and let them dry out further in the pan.

Meanwhile, whisk together the dijon, apple cider vinegar, salt, pepper and about 1 tablespoon of the artichoke marinade for every serving in this recipe. Slowly drizzle in the olive oil, drip by drip while whisking rapidly.

Wash and dry the kale and stack up on a cutting board. Thinly slice into shreds. Toss the kale in the dressing with your hands, rubbing it in as you go. Add the marinated artichokes. Allow to rest for at least five minutes and then toss in the croutons just before eating.