Guarnición
Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
30 minPara 6Nutri-Score B€€
B
30 min
30 minAir-Fryer Artichoke Salad with Lemon Parmesan Dressing
receta de
Kathleen Ashmore
@katcancook
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
canned artichoke hearts (drained and patted dry)Despensa2 piezas- canned white beans (drained and rinsed)Despensa2 piezas
Brussels sprouts (shredded (about 6 cups))Frutas y verduras500 g- celery stalks (thinly sliced)Frutas y verduras4 piezas
shallot (finely minced)Frutas y verduras1 pieza
fresh parsley (chopped)Frutas y verduras20 g
Dijon mustard (2 teaspoons)Despensa10 ml
olive oil (1 tbsp for the artichokes, 1/2 cup for the dressing)Despensa135 ml
Parmesan (finely grated, plus extra for serving)Lácteos60 g
lemon (juiced)Frutas y verduras1 pieza
salt (to taste)Especias3 g
black pepper (to taste)Especias2 g
por ración
Nutrición
339kcal
- Carbohidratos
- 22 g
- Proteínas
- 9 g
- Grasas
- 24 g
lo que usará
Utensilios
Freidora de aire
Bol
Varillas
Escurridor
paso a paso
Preparación
- Paso 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.
- Paso 2
Prepare the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss them with olive oil, salt and pepper.
- Paso 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.
- Paso 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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