Accompagnement
Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
30 minPour 6Nutri-Score B€€
B
30 min
30 minAir-Fryer Artichoke Salad with Lemon Parmesan Dressing
recette de
Kathleen Ashmore
@katcancook
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
canned artichoke hearts (drained and patted dry)Épicerie2 morceaux- canned white beans (drained and rinsed)Épicerie2 morceaux
Brussels sprouts (shredded (about 6 cups))Fruits et légumes500 g- celery stalks (thinly sliced)Fruits et légumes4 morceaux
shallot (finely minced)Fruits et légumes1 morceau
fresh parsley (chopped)Fruits et légumes20 g
Dijon mustard (2 teaspoons)Épicerie10 ml
olive oil (1 tbsp for the artichokes, 1/2 cup for the dressing)Épicerie135 ml
Parmesan (finely grated, plus extra for serving)Produits laitiers60 g
lemon (juiced)Fruits et légumes1 morceau
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
par portion
Nutrition
339kcal
- Glucides
- 22 g
- Protéines
- 9 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss them with olive oil, salt and pepper.
- Étape 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.
- Étape 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.
les plus cuisinées d’abord