Cold salads are a must for summer celebrations. Bringing something healthy and refreshing adds balance to the festivities. This one uses Mediterranean flavors and a lemon vinaigrette for a bright taste.
Ingredients:
1/2 cup uncooked quinoa
1 (12 oz) jar marinated artichoke hearts – drained
1 1/2 cup marinated Gigantes beans*
3/4 cup Kalamata olives – sliced in half
3/4 cup shaved Parmesan
4 oz goat cheese – crumbled
Juice of 1 lemon
1/3 cup olive oil
Kosher salt and freshly cracked pepper
Garnish with dill (optional)
Directions:
Cook the quinoa according to the package directions. Let it cool, then transfer to a large salad bowl or mixing bowl. Bring a grill pan to high heat, then cook the artichoke hearts for 2 minutes on each side or until charred. Add them to the salad bowl with the beans, olives, Parmesan, and goat cheese.
Make the salad dressing by whisking together the lemon juice, olive oil, and a dash of salt and pepper. Toss with the salad until evenly coated. Taste and add more seasoning if needed. Refrigerate until ready to eat. Can be refrigerated for up to two days.
*Gigantes beans are giant white beans similar to cannellini beans. They can be found in the salad bar section at grocery stores such as Fresh Market and Whole Foods. You cay substitute with drained cannellini beans.
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Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
