GOURMET ARTICHOKE AND SPRING ONION SALAD
Sometimes we run out of ideas and don’t know how to innovate with salads or make them a little different. Today, we’re preparing them as a salad with fresh spring onions, capturing all the essence and flavor of “our orchard”, dressed with the finest extra virgin olive oil — our Cornicabra.
Give it a try and share your thoughts with us!
Despite having just a few ingredients, it’s a truly eye-catching and original dish, resulting in a remarkably delicious plate.
Ingredients:
- 6 artichokes
- 3 young spring onions
- 2 lettuces: Batavia and oak leaf
- Cornicabra extra virgin olive oil (Casas de Hualdo)
- Salt
- Pepper
- Rosemary
Preparation:
- We clean the artichokes by removing all the tough outer leaves until we obtain the tender heart. We trim the tips and immediately place them in a bowl with cold water, lemon, and parsley to prevent oxidation.
- We cook them for about 15 minutes until tender, then drain and set aside. Once cooled, we cut them in half.
- We remove the outer layer of the spring onions and cook them whole, including the stems, until tender but still al dente. Set aside and, once slightly cooled, cut them in half.
- Heat a pan over high heat with Cornicabra Casas de Hualdo extra virgin olive oil and lightly brown the artichokes and spring onions on both sides.
- Wash the lettuces in cold water and drain thoroughly.
- Assemble the salad by arranging a colorful base of lettuces, then top with the artichokes and spring onions, creating an elegant presentation. Finish by drizzling generously with our Cornicabra extra virgin olive oil, seasoning with salt and pepper, and adding a few sprigs of fresh rosemary for an intense aromatic touch.
¡Disfruta de la frescura de esta sencilla e increíble ensalada en cada bocado!
¡Ponle alcachofas a tus ensaladas de primavera!
