Ingredients with Measurements:
- 2 cups of Gran Cacio di Morolo cheese, shaved
- 4 artichokes, trimmed and thinly sliced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
2. Add the sliced artichokes to the bowl and toss to coat them in the dressing.
3. Add the shaved Gran Cacio di Morolo cheese to the bowl and gently toss to combine.
4. Sprinkle the chopped parsley 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
- Fiber: 4g
Substitutions for ingredients:
- Gran Cacio di Morolo cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Fresh parsley can be substituted with fresh basil or mint.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Top the salad with toasted pine nuts or chopped walnuts for added crunch.
- Use a mixture of different cheeses, such as Parmesan and Asiago, for a more complex flavor.
Tips and tricks:
- To prevent the artichokes from turning brown, toss them in lemon juice before adding them to the dressing.
- Use a mandoline or vegetable peeler to thinly slice the artichokes.
- Shave the cheese with a vegetable peeler or cheese slicer for thin, even slices.
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 on a large platter or individual plates.
- Garnish with additional chopped parsley or a drizzle of olive oil.
Garnishes:
- Chopped parsley
- Toasted pine nuts
- Chopped walnuts
- Drizzle of olive oil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
- If the cheese is too hard to shave, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to thoroughly wash and trim the artichokes before slicing them.
Food history:
- Gran Cacio di Morolo is a hard, aged cheese made from sheep's milk in the Lazio region of Italy.
Flavor profiles:
- The salad has a tangy and savory flavor from the dressing and cheese, with a slightly bitter and nutty flavor from the artichokes.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or fish.
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Region: Italian