Starter
Air-Fried Artichoke Salad with Lemon Parmesan Dressing
30 minServes 6Nutri-Score B€€
B
30 min
30 minAir-Fried Artichoke Salad with Lemon Parmesan Dressing
what you need
Ingredients
canned artichoke hearts (drained and patted dry)Pantry2 pieces
olive oil (for the artichokes)Pantry15 ml
saltSpices3 g
black pepperSpices1 g
shallot (finely chopped)Produce1 piece
Dijon mustardPantry10 ml
Parmesan (grated, plus extra for serving)Dairy50 g
lemon (juiced)Produce1 piece- olive oil (for the dressing)Pantry120 ml
Brussels sprouts (shaved)Produce500 g- celery (thinly sliced)Produce4 pieces
- canned white beans (drained and rinsed)Pantry2 pieces
fresh parsley (chopped)Produce15 g
per serving
Nutrition
316kcal
- Carbs
- 18 g
- Proteins
- 7 g
- Fat
- 24 g
what you’ll use
Tools
Air fryer
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
Air-fry the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss with olive oil, salt and pepper.
- Air fry at 200 °C until crispy, then cut in half.
- Step 2
Make the lemon Parmesan dressing
- Whisk together the chopped shallot, Dijon mustard, grated Parmesan, lemon juice and olive oil.
- Season with salt and pepper.
- Step 3
Assemble the salad
- In a large bowl, combine the shaved Brussels sprouts, sliced celery, white beans and chopped parsley.
- Add the artichokes and pour over the dressing.
- Toss well and finish with a little more Parmesan.
most cooked first