Ingredients with Measurements:
- 1/2 pound Caciotta di Bufala Pontina cheese, sliced
- 4 artichokes, trimmed and sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
2. Add the sliced artichokes to the bowl and toss to coat them in the dressing.
3. Add the sliced Caciotta di Bufala Pontina cheese to the bowl and gently toss to combine.
4. Sprinkle the chopped parsley and basil over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 8g
- Protein: 12g
Substitutions for ingredients:
- Caciotta di Bufala Pontina cheese can be substituted with any soft, mild cheese.
- Artichokes can be substituted with any other vegetable of your choice.
Variations:
- Add some sliced cherry tomatoes to the salad for a burst of color and flavor.
- Top the salad with some toasted pine nuts for added crunch.
Tips and tricks:
- Be sure to trim the artichokes properly before slicing them.
- Use fresh herbs for the best flavor.
Storage instructions:
- This salad is best served immediately and does not store well.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large, shallow bowl for a beautiful presentation.
Garnishes:
- Garnish the salad with some additional chopped herbs for a pop of color.
Pairings:
- This salad pairs well with a crisp white wine.
Suggested side dishes:
- Serve this salad with some crusty bread for a complete meal.
Troubleshooting advice:
- If the salad seems too dry, add a bit more olive oil to the dressing.
Food safety advice:
- Be sure to properly wash and trim the artichokes before using them in the salad.
Food history:
- Caciotta di Bufala Pontina is a soft cheese made from buffalo milk in the Pontine Marshes region of Italy.
Flavor profiles:
- This salad has a fresh, bright flavor from the lemon juice and herbs, with a creamy texture from the cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or fish.
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Region: Italian