Making the perfect Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette should only take approximately 25 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette recipe can feed your family for 4 to 6 servings.
There are many different ways to make this Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette recipe.
Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette Popular Ingredients
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 bunch asparagus, ends trimmed
- 1 cup fresh flat-leaf parsley, chopped
- 1 (12-ounce) can artichoke hearts in water, drained and halved
- 1 tomato, cored and chopped
- 1 bunch watercress, tough stems removed
Steps for making Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette
- To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
- To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
- In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
Popular Categories for this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Side Dish Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
- Easy Lunch Recipes
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Salad Recipes
- Asparagus – Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively— the Amaryllidaceae and Asparagaceae are grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
