Fried Artichoke Salad with Kale, Asparagus and Creamy Parmesan Dressing
This incredibly unique artichoke salad pairs crispy fried artichokes, tender massaged kale, roasted asparagus, and quick pickled celery with a creamy parmesan dressing. It’s insanely delicious!
Servings: 4 servings
Calories: 377kcal
Ingredients
For the Pickled Celery
- 1 cup white distilled vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 stalks celery thinly sliced on a bias
For the Asparagus
- ½ bunch asparagus tough ends removed
- 2 tablespoons olive oil
- salt and pepper
For the Dressing
- ½ cup mayonnaise
- 1 lemon zested and juiced
- 1 large clove garlic finely minced (I grated it on the same microplane I used to zest the lemon)
- 1 small bunch chives minced, about 1 heaping tablespoon
- ½ cup good quality parmesan cheese such as Parmigiano Reggiano or Grana Padano, grated
- salt and pepper to taste
For the Artichokes
- 12 ounce frozen artichoke hearts defrosted
- olive oil for frying
- salt
Assembly
- 1 bunch kale any variety, tough stems removed and roughly chopped*
- 1 teaspoon olive oil
- salt and pepper to taste
Instructions
Pickle the Celery
- Combine the vinegar, salt and sugar in a small saucepan and bring up to a boil. Remove from the heat and stir until the salt and sugar have dissolved.
- Add the celery to a bowl and pour the liquid over top. Let sit in the refrigerator while you prepare the other ingredients.
Make the Asparagus
- Preheat the oven to 425℉. Toss the asparagus with olive oil, salt and pepper.
- Spread out on a parchment lined baking sheet and roast for about 15 minutes, or until browned and tender, but still al dente. Alternatively, you can grill the asparagus instead.
- Allow to cool to room temperature, then chop into 1 inch pieces and set aside.
Make the Dressing
- Add mayonnaise, lemon juice and zest, garlic, chives and parmesan cheese to a medium mixing bowl and whisk to combine. Season with salt and pepper to taste and set aside.
Fry the Artichokes
- Drain the artichokes in a colander, then spread out on towels and pat very dry. You may need to squeeze them and press down to remove as much liquid as possible. This is an important step, as any excess liquid going into the hot oil will cause dangerous splatters.
- Heat about 1 inch of olive oil in a heavy bottomed skillet or saucepan with tall sides until very hot (about 375℉). Add the artichokes in batches and fry until golden brown on all sides. Remove with a slotted spoon to paper towels to drain, and season with salt while they're still piping hot.
Assemble the Salad
- Place the kale in large salad bowl, drizzle with olive oil and a pinch of salt and pepper. Use your hands to aggressively massage the kale to break it down into softer pieces, about 2 minutes.
- Drain the celery well and use some paper towels to pat off any excess pickling liquid, too much will make the salad too tangy.
- Add the celery to the kale along with the asparagus and half of the artichoke hearts. Toss the salad with enough dressing to coat.
- Arrange on a platter or individual plates and top with the remaining artichokes. Serve immediately.
Notes
- Dry the artichokes thoroughly before frying to ensure crisp results and avoid splattering.
- Massage the kale until it darkens in color and softens noticeably.
- If using baby kale, skip the step of drizzling with olive oil and massaging.
- For a vegan variation of this salad, simply omit the parmesan and use vegan mayonnaise
- Taste the dressing before assembling and adjust the lemon, salt or cheese as needed.
Nutrition
Calories: 377kcal | Carbohydrates: 11g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1297mg | Potassium: 296mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3812IU | Vitamin C: 48mg | Calcium: 261mg | Iron: 2mg
