` Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese - Olive Oil Times

Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese

This fresh veggie-forward salad is a great addition to any meal, as a starter or as a lighter main entree.
Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese
Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese
Aug. 24, 2020
Patterson Watkins

A 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-amp-radish-salad-with-savory-olive-oil-mascarpone-cheese-olive-oil-times-artichoke-amp-radish-salad-with-savory-olive-oil-mascarpone-cheese

Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese

5 from 2 votes
Course: SaladsCuisine: MediterraneanDifficulty: Easy
Servings

4

serv­ings
Prep time

20

min­utes

We 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

  • 3 table­spoons robust olive oil

  • 3 table­spoons white bal­samic or sherry vine­gar

  • 1 table­spoon honey

  • 1 each lemon, zested

  • 1/4 tea­spoon salt

  • 1 pinch cracked black pep­per

  • 1 pinch crushed red pep­per flakes

  • 2/3 cup mas­car­pone cheese, soft­ened slightly at room tem­per­a­ture

  • 14 oz 14oz can whole arti­choke hearts, drained

  • 1 each bunch radishes, a mix­ture of some halved and some thinly sliced 

  • 1/2 each bunch fresh flat leaf pars­ley

  • 1 each shal­lot, peeled and thinly sliced

  • 1 table­spoon pinenuts

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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