Artichoke, Cauliflower & Shrimp Ensalata Recipe 🥗
Cook Time: 5 minutes
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 2 (main meal) or 4 (side salad)
Description:
This delightful ensalata offers a burst of flavors, perfect for a satisfying main meal for two or as a flavorful side salad for four. The key is to maintain the crispness of the cauliflower and ensure it’s cooled before blending with other ingredients, resulting in a refreshing dish that’s both hearty and refreshing.
Ingredients:
- 1 cauliflower
- 1 can water-packed artichoke hearts
- 1/4 cup pitted black olives
- 8 fresh shrimp
- 1 lettuce leaf
- 1 lemon, rind of
- 1/2 cup fresh parsley
- 1/3 cup lite olive oil
- 2 green onions
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
Nutritional Information (per serving):
- Calories: 546.8
- Fat: 40.1g
- Saturated Fat: 5.7g
- Cholesterol: 172.4mg
- Sodium: 405.1mg
- Carbohydrates: 21.9g
- Fiber: 8.3g
- Sugar: 9.7g
- Protein: 29.3g
Instructions:
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Prepare Cauliflower: Steam the cauliflower for about 5 minutes, ensuring they retain their crispness. Once done, allow them to cool.
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Make Vinaigrette: In a bowl, combine all the vinaigrette ingredients except the olive oil. Blend them well.
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Emulsify Olive Oil: Slowly add the olive oil to the vinaigrette mixture in a steady stream while blending, until fully incorporated, resulting in a smooth dressing.
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Combine Ingredients: Gently toss the cooled cauliflower, drained artichoke hearts, pitted olives, and cooked shrimp together. Season with salt and pepper to taste.
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Assemble Salad: Arrange the cauliflower, artichoke hearts, olives, and shrimp on individual plates, each atop a crisp lettuce leaf. Chill the plates in the refrigerator until ready to serve.
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Serve: Just before serving, pour the prepared dressing over the salad or serve it on the side. Garnish each plate with a piece of lemon peel for a vibrant finish.
Enjoy this exquisite combination of flavors and textures in every bite of this Artichoke, Cauliflower & Shrimp Ensalata! 🍤🥗
