Lets dive in to this Quick and Easy Artichoke and Blue Cheese Salad
Prep Time: 10 minutes
Serves: 2
Ingredients:
- 100g blue cheese (such as Castello Danablu 50+), crumbled
- 2 cups of lettuce (such as arugula), washed and dried
- 2 tablespoons quality olive oil with red chili (or regular olive oil with chili flakes)
- Handful of cherry tomatoes, yellow or red, halved
- 1 can of artichoke hearts, drained and quartered
- 2 tablespoons pine nuts, toasted
- Half a red onion, sliced
Instructions:
- Prepare the Ingredients:
- Wash and dry the lettuce leaves thoroughly. If using arugula, remove any tough stems and any wilting leaves.
- Halve the cherry tomatoes.
- Drain the artichoke hearts from the can and quarter them.
- Toast the pine nuts in a dry skillet over medium heat until they turn golden brown, stirring frequently. Be careful not to burn them. Once toasted, set aside.
- Assemble the Salad:
- In a large salad bowl, combine the washed and dried lettuce leaves, halved cherry tomatoes, the sliced red onion and the quartered artichoke hearts.
- Add the crumbled blue cheese to the salad bowl.
- Dress the Salad:
- Drizzle the olive oil with red chili (or regular olive oil with chili flakes) over the salad ingredients.
- Toss the salad gently to coat all the ingredients evenly with the dressing.
- Garnish and Serve:
- Sprinkle the toasted pine nuts over the salad as a crunchy topping.
- Serve the artichoke and blue cheese salad immediately as a refreshing and flavorful side dish or light meal.
Tips:
- Adjust the amount of blue cheese according to your taste preference. If you prefer a milder flavor, use less cheese, or if you love the bold taste of blue cheese, add more.
- Feel free to customize the salad with additional ingredients such as sliced cucumbers or avocado for extra freshness and texture.
- This salad pairs well with a crusty bread or as a side dish with steak or fish and crispy potato’s for a complete meal. Enjoy!
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