Carrot

Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Sometimes the fewer the ingredients a salad contains and the brighter and contrasting  the colors, the more appealing it looks, and the more delicious it is, too. Like this salad. It only has three ingredients. Artichoke, carrot, and green peas. Dressed with nothing more than olive oil and a squeeze of lemon juice. But both appealing to the eye and tasty. Simplicity at its finest. Give it a try.

Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Serves about 6

Ingredients:

1 medium jar of marinated artichoke hearts (I buy marinated artichokes already precut, so not extra work is needed here. If your artichokes hearts are  big, cut them in chunks), well-drained
2 medium carrots, boiled in water until tender, drained, and diced
About 2 cups frozen green peas (or fresh, if in season), boiled in water until tender and drained
Extra-virgin olive oil
Juice of 1 small lemon
Salt

Method:

Combine the drained artichokes, carrots, and green peas in a medium mixing bowl. Drizzle with olive oil to taste. Add lemon juice, adjusting to taste. Season with salt. Toss to combine. Serve at room temperature or slightly chilled.

White Radish and Carrot Salad

White Radish and Carrot Salad

Radish Salad

I make the yellow-white salad you see on our expecting-guests table quite often – both for guests and for the family. It is white radish and carrot salad. Super easy to make, delicious and good for you all the way.  I spotted the recipe long ago in two of my favorite Turkish cookbooks -”Sultan’s Kitchen” by Ozcan Ozan and “The Turkish Cookbook” by Nur Ilkin and Sheilah Kaufman (happy to have met Sheila Kaufman!). The salad is made up of two main ingredients, radishes and carrots but more radishes than carrots.  I, however, like to give the two vegetables an equal right to shine so I use them in approximately same amounts.

So what you need for this salad is white radish, carrots, fresh herbs and olive oil-lemon or olive oil-vinegar mixture for dressing. You can either mix the ingredients together as it is suggested in the first book, or, for a better visual appeal, arrange one vegetable around the other, per second book. No one will disqualify you for either method.

I find mixing the vegetables yields a better result taste-wise as the two get a chance to blend and soak up the dressing nicely, but you can’t beat the beauty of the second method. So it is really up to you to decide. As you can see in the picture, I went for visual the day I had guests.

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