Aug. 24, 2020
Patterson WatkinsA super flavorful vinaigrette using robust EVOO, some white balsamic and honey (for just a touch of sweetness) really shines with the mascarpone, radishes and artichokes.
Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese
Course: SaladsCuisine: MediterraneanDifficulty: Easy4
servings20
minutesWe adopted a little restaurant trade secret of putting our soft spreadable cheese on the bottom of the plate. This way every single bite, every drag of the fork, can pick up some of that beautiful creamy cheese.
Ingredients
3tablespoonsrobust olive oil
3 tablespoons white balsamic or sherry vinegar
1tablespoonhoney
1eachlemon, zested
1/4teaspoonsalt
1 pinchcracked black pepper
1pinchcrushed red pepper flakes
2/3cupmascarpone cheese, softened slightly at room temperature
14oz14oz can whole artichoke hearts, drained
1eachbunch radishes, a mixture of some halved and some thinly sliced
1/2eachbunch fresh flat leaf parsley
1eachshallot, peeled and thinly sliced
1tablespoonpinenuts
Directions
- Combine EVOO, balsamic, honey, lemon zest, salt, black pepper and pepper flakes in a bowl, whisk to combine the dressing.
- Spread mascarpone cheese in a wide circle on the bottom of your serving plates and drizzle with a little of the dressing (saving some dressing for drizzling over the veggies). Top with artichoke hearts, radishes, parsley, shallot and pinenuts, then drizzle the veggies with the remaining dressing before serving.
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