Beilage
Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
30 Min.Für 6Nutri-Score B€€
B
30 Min.
30 Min.Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
rezept von
Kathleen Ashmore
@katcancook
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
canned artichoke hearts (drained and patted dry)Vorräte2 Stücke- canned white beans (drained and rinsed)Vorräte2 Stücke
Brussels sprouts (shredded (about 6 cups))Obst & Gemüse500 g- celery stalks (thinly sliced)Obst & Gemüse4 Stücke
shallot (finely minced)Obst & Gemüse1 Stück
fresh parsley (chopped)Obst & Gemüse20 g
Dijon mustard (2 teaspoons)Vorräte10 ml
olive oil (1 tbsp for the artichokes, 1/2 cup for the dressing)Vorräte135 ml
Parmesan (finely grated, plus extra for serving)Milchprodukte60 g
lemon (juiced)Obst & Gemüse1 Stück
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze2 g
pro Portion
Nährwerte
339kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 9 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Heißluftfritteuse
Rührschüssel
Schneebesen
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Make the lemon Parmesan dressing
- Mince the shallot and combine it with the Dijon mustard, lemon juice, grated Parmesan, salt and pepper.
- Whisk in the olive oil until the dressing is emulsified.
- Set aside; the dressing can be made ahead of time.
- Schritt 2
Prepare the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss them with olive oil, salt and pepper.
- Schritt 3
Air-fry the artichokes
- Place the artichokes in the air fryer basket in a single layer.
- Air fry at 200 °C until crispy, shaking the basket halfway.
- Schritt 4
Assemble the salad
- Shred the Brussels sprouts and thinly slice the celery.
- In a large bowl, combine the shredded Brussels sprouts, celery, drained white beans and chopped parsley.
- Add the crispy artichokes and toss everything with the dressing.
- Finish with a little more Parmesan and adjust salt and pepper.
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