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Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
30 minServes 6Nutri-Score B€€
B
30 min
30 minAir-Fryer Artichoke Salad with Lemon Parmesan Dressing
what you need
Ingredients
canned artichoke hearts (drained and patted dry)Pantry2 pieces- canned white beans (drained and rinsed)Pantry2 pieces
Brussels sprouts (shredded (about 6 cups))Produce500 g- celery stalks (thinly sliced)Produce4 pieces
shallot (finely minced)Produce1 piece
fresh parsley (chopped)Produce20 g
Dijon mustard (2 teaspoons)Pantry10 ml
olive oil (1 tbsp for the artichokes, 1/2 cup for the dressing)Pantry135 ml
Parmesan (finely grated, plus extra for serving)Dairy60 g
lemon (juiced)Produce1 piece
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
per serving
Nutrition
339kcal
- Carbs
- 22 g
- Proteins
- 9 g
- Fat
- 24 g
what you’ll use
Tools
Air fryer
Mixing bowl
Whisk
Colander
step by step
Method
- Step 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.
- Step 2
Prepare the artichokes
- Drain the artichoke hearts and pat them dry.
- Toss them with olive oil, salt and pepper.
- Step 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.
- Step 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.
most cooked first