Recipes|Featured Main
Roasted Artichoke and White Bean Salad with Tuna
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:4 Servings
Ingredients
- 2 (14 ounces) cans quartered artichoke hearts, drained
- Olive oil
- ½ cup freshly grated parmesan
- 1 pound Brussels sprouts, thinly shaved
- 1 bunch lacinato kale, stems removed and finely chopped (or arugula)
- 1 (15 ounces) can white beans (cannellini or great northern), drained and rinsed
- 1 can good-quality tuna or 4–6 oz hot-smoked salmon, flaked
- ⅓ cup toasted sliced almonds
- 2 tablespoons chopped fresh parsley
- Flaky salt and freshly ground black pepper
- ½ cup shaved parmesan cheese
- Lemon Shallot Vinaigrette:
- 1 small shallot, finely minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar (or white wine)
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
- Optional Add-Ins:
- Thinly sliced red onion or pickled red onion
- Capers (especially great with tuna)
- Avocado slices
- Soft-boiled egg for extra richness
- 2 (396.89g) cans quartered artichoke hearts, drained
- Olive oil
- 118.29ml freshly grated parmesan
- 453.59g Brussels sprouts, thinly shaved
- 1 bunch lacinato kale, stems removed and finely chopped (or arugula)
- 1 (425.24g) can white beans (cannellini or great northern), drained and rinsed
- 1 can good-quality tuna or 4–6 oz hot-smoked salmon, flaked
- 78.86ml toasted sliced almonds
- 25.56g chopped fresh parsley
- Flaky salt and freshly ground black pepper
- 118.29ml shaved parmesan cheese
- Lemon Shallot Vinaigrette:
- 1 small shallot, finely minced
- 4.26g honey
- 4.26g Dijon mustard
- 38.34g fresh lemon juice
- 12.78g champagne vinegar (or white wine)
- 78.86ml extra virgin olive oil
- Salt and pepper, to taste
- Optional Add-Ins:
- Thinly sliced red onion or pickled red onion
- Capers (especially great with tuna)
- Avocado slices
- Soft-boiled egg for extra richness
Brighten your plate with this spring-forward roasted artichoke and white bean salad! Crispy parmesan artichokes, creamy beans, tender greens, and flakey tuna (or smoked salmon) are tossed in a lively lemon vinaigrette for a salad that’s fresh, flavorful, and totally crave-worthy.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
Pat artichokes very dry. Toss with olive oil, salt, and pepper. Spread cut-side down on a baking sheet and roast for 15 minutes. Flip, sprinkle with parmesan, and roast another 5–7 minutes until golden and crispy at the edges.
STEP 3
Whisk shallot, honey, Dijon, lemon juice and vinegar. Slowly stream in olive oil while whisking until emulsified. Season with salt and pepper.
STEP 4
Place chopped kale in a large bowl with a small pinch of salt. Massage for 30–60 seconds to soften. Add shaved Brussels sprouts and toss lightly. (If using arugula instead, skip massaging and just toss gently.)
STEP 5
Add white beans and a few spoonfuls of vinaigrette to the greens and toss. Gently fold in tuna or smoked salmon.
STEP 6
Top with roasted artichokes, toasted almonds, parsley, shaved parmesan, and a generous crack of black pepper. Finish with an extra squeeze of lemon if you like it bright.