Ingredients with Measurements:
- 1 can of artichoke hearts, drained and quartered
- 1/2 cup of cacioricotta cheese, crumbled
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the artichoke hearts, cacioricotta cheese, parsley, and basil.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the artichoke mixture and toss gently to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, give the salad a quick stir and adjust the seasoning if necessary.
10 minutes preparation time, 30 minutes refrigeration time
Temperature: Refrigerate until ready to serve
Serving size: 4 servings
Nutritional information:
- Calories: 190
- Total fat: 16g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 360mg
- Total carbohydrates: 8g
- Dietary fiber: 3g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Cacioricotta cheese can be substituted with feta cheese or ricotta salata.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra color and flavor.
- Use this salad as a topping for crostini or bruschetta.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid a watery salad.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- This salad can be made a day ahead and stored in the refrigerator.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or a sprinkle of grated Parmesan cheese.
Garnishes:
- Fresh herbs
- Grated Parmesan cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add a little more olive oil or lemon juice.
- If the salad is too salty, rinse the artichoke hearts before using them.
Food safety advice:
- Make sure to properly store the salad in the refrigerator to avoid foodborne illness.
Food history:
- Cacioricotta cheese is a traditional Italian cheese made from a blend of sheep's and cow's milk.
Flavor profiles:
- This salad is tangy and fresh with a creamy texture from the cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Region: Italian