Italian Artichoke & Leek Salad
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- Duration
- Cook Time
- 6Servings
Ingredients
- 1 bunch leeks (about 3 stalks), leaves discarded and chopped
- 2 tsp extra-virgin olive oil
- 1 can/jar artichokes, quartered, drained and rinsed
- 1 oz toasted pine nuts
- 2 tbsp Oregano & Garlic–Infused Olive Oil
- 1 tbsp white wine vinegar
- 2 tsp lemon zest
- 1/8 tsp ground black pepper
OREGANO & GARLIC–INFUSED OLIVE OIL
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 2 tsp oregano
Preparation
- In a nonstick skillet, sauté leeks in extra-virgin olive oil for 3 minutes. Remove from heat and let cool. In a bowl, combine artichokes, leeks and pine nuts. In a separate small bowl, stir together Oregano & Garlic-Infused Olive Oil, vinegar, lemon zest and pepper. Pour oil-vinegar mixture onto vegetables and stir until evenly distributed. Leftovers can be stored in fridge for 4 to 5 days; don’t freeze.
OREGANO & GARLIC–INFUSED OLIVE OIL
- Pour oil, garlic and oregano in a bottle. Cover and store for 1 day in your pantry before using to allow flavors to meld and become more pungent. Oil can be kept for up to 2 weeks.
Nutrition Information
- Serving Size: 1-cup
- Calories: 140
- Carbohydrate Content: 12 g
- Fat Content: 9 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 180 mg
- Sugar Content: 2 g