Cocagne Bean & Artichoke Salad
Ingredients
Pickled Celery
-
½
cup
white wine vinegar
-
1
tablespoon
honey
-
1
teaspoon
honey
-
½
cup
water
-
4
stalks
celery
Salad Ingredients
-
20
pieces
baby artichokes
-
1
clove
garlic
-
4
tablespoons
extra virgin olive oil
-
30
pieces
kalamata olives
-
1
cup
chopped toasted walnuts
-
pinch
salt
-
4-5
cups
cooked white beans
To Serve
-
to taste
cooked quinoa or other grain
-
optional
herb flowers
Instructions
- Combine vinegar, 1 tablespoon honey, and water in a saucepan, bring to a simmer until honey dissolves, then cool.
- Add sliced celery to the cooled vinegar mixture and let it sit for at least 15 minutes.
- Boil salted water, add artichokes and garlic for 1-2 minutes until tender, then drain.
- Optionally pan-fry artichokes in olive oil until golden.
- Mix olive oil, olives, walnuts, remaining honey, and salt in a bowl, then add drained celery.
- Combine cooked beans with the walnut-celery mixture, adjusting seasoning to taste.
- Finish with artichokes, quinoa, and herb flowers before serving.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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