Salad > Artichoke Salads > Insalata Italiana

Raveggiolo and Artichoke Salad Recipe

Ingredients with Measurements:
- 1 can of artichoke hearts, drained and quartered
- 2 cups of arugula
- 1 cup of cherry tomatoes, halved
- 1/2 cup of raveggiolo cheese, crumbled
- 1/4 cup of pine nuts
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. In a large bowl, combine the artichoke hearts, arugula, cherry tomatoes, and raveggiolo cheese.
2. In a small pan, toast the pine nuts over medium heat until golden brown, stirring frequently.
3. Add the toasted pine nuts to the bowl with the other ingredients.
4. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Total fat: 21g
- Saturated fat: 4g
- Cholesterol: 10mg
- Sodium: 350mg
- Total carbohydrates: 10g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 8g

Substitutions for ingredients:
- Arugula can be substituted with spinach or mixed greens.
- Raveggiolo cheese can be substituted with feta or goat cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Lemon juice can be substituted with red wine vinegar or balsamic vinegar.

Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the artichoke hearts with roasted red peppers or sun-dried tomatoes.
- Add sliced avocado for a creamy texture.

Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid a watery salad.
- Toasting the pine nuts brings out their nutty flavor and adds crunch to the salad.
- Use a high-quality olive oil for the dressing to enhance the flavors of the salad.

Storage instructions:
- This salad is best served fresh and should not be stored.

Reheating instructions:
- N/A

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional pine nuts or shaved Parmesan cheese.

Garnishes:
- Pine nuts
- Shaved 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 more dressing.
- If the salad is too salty, reduce the amount of salt in the dressing.

Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Food history:
- Raveggiolo is a soft, fresh cheese from Tuscany, Italy.

Flavor profiles:
- This salad has a fresh and tangy flavor from the lemon dressing, balanced by the nutty and creamy raveggiolo cheese.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

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Region: Italian

Taste: Tangy, Savory, Earthy, Zesty, Tart