Food of the Month: Artichokes in Caesar Potato Salad
Care of Amy Symington at ameliaeats.com
Although somewhat intimidating in appearance, artichokes are one of the friendliest vegetables you can consume! They are rich in inulin fibre, which aids in reducing one’s overall risk of cardiovascular disease by helping to reduce LDL cholesterol levels in the blood and consequently avoid the build up of harmful plaque in your arteries.
Moreover, they are rich in potassium which aids in regulating blood pressure, further increasing their heart health benefits. They are also high in polyphenols, rutin, quercetin, and vitamin C, which are antioxidants directly
linked to a reduced risk of cancer.
Lastly, they are high in fibre in general, which is an important component of any healthy diet that wishes to focus on preventing diseases like obesity, diabetes, heart disease, and cancer.
If the health benefits don’t intrigue you, they are also a distinctive and versatile vegetable that will help to add a unique taste and texture to any soup, salad or entrée! Try our summer inspired Potato Caesar Salad below and see what the addition of artichokes can make! Bon Appetit!
Potato Caesar Salad
Makes 8 servings (1 cup/serving)
Preparation Time: 25 minutes
Cook Time: 30-35 minutes
3lb potatoes – red, yukon, sweet, purple, cut into 1-inch cubes
2 tbsp grapeseed oil
1 cup cooked artichokes, thinly sliced
¼ cup sundried tomatoes, thinly sliced
1 large carrot (approximately 75g), small dice
3 tbsp whole capers
Caesar dressing ingredients:
1/2 cup fresh lemon juice (about 1 lemon), plus 1/4 tsp lemon zest
2 tbsp extra-virgin olive oil
2 tbsp ground flaxseed
2 tsp Dijon mustard
1/4 cup organic plain unsweetened soy milk
3 tbsp nutritional yeast
1/2 tsp puréed garlic
1/4 tsp dulse flakes, optional
Pinch sea salt
¼ bunch parsley, chopped (approximately ¼ cup packed)
1. Preheat oven to 375F and line 2 baking sheets with parchment paper.
2. In a large bowl toss potatoes in oil. Evenly disperse potatoes on to baking sheet and bake for 30-35 minutes until fork tender and slightly brown. Remove from oven and set aside.
3. Meanwhile make the dressing. Add all dressing ingredients into a mason jar and shake vigorously until thoroughly combined.
4. In a large bowl, add potatoes, dressing, artichokes, sun-dried tomatoes, carrot and capers and toss until potatoes are completely coated.
5. Garnish with parsley. The salad will last in fridge for up to 4 days.