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Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
30 minVoor 6Nutri-Score B€€
B
30 min
30 minAir-Fryer Artichoke Salad with Lemon Parmesan Dressing
recept van
Kathleen Ashmore
@katcancook
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
canned artichoke hearts (drained and patted dry)Voorraadkast2 stukken- canned white beans (drained and rinsed)Voorraadkast2 stukken
Brussels sprouts (shredded (about 6 cups))Groente en fruit500 g- celery stalks (thinly sliced)Groente en fruit4 stukken
shallot (finely minced)Groente en fruit1 stuk
fresh parsley (chopped)Groente en fruit20 g
Dijon mustard (2 teaspoons)Voorraadkast10 ml
olive oil (1 tbsp for the artichokes, 1/2 cup for the dressing)Voorraadkast135 ml
Parmesan (finely grated, plus extra for serving)Zuivel60 g
lemon (juiced)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen2 g
per portie
Voedingswaarden
339kcal
- Koolhydraten
- 22 g
- Eiwitten
- 9 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Airfryer
Mengkom
Garde
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Prepare the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss them with olive oil, salt and pepper.
- Stap 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.
- Stap 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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