Artichoke Vegetable Salad with Champagne Vanilla-Lemon Vinaigrette

Artichoke Vegetable Salad with Champagne Vanilla-Lemon Vinaigrette

Ingredients

Vinaigrette

  • 1/4 cup Champagne vinegar
  • 2 large cloves garlic finely minced
  • 1 teaspoon lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup grape seed oil

Vegetable Salad

  • 2 cups broccoli florets, broken into bite size pieces
  • 3 carrots peeled and thinly sliced
  • 3 green onions, thinly sliced on a diagonal
  • 1 yellow bell pepper, seeded and diced
  • 1 (10.5-ounce) container grape tomatoes, rinsed
  • 1 (15-ounce) chickpeas, rinsed and drained
  • 1 (6-ounce) can medium pitted black olives, rinsed and drained
  • 1 (12-ounce) jar quartered and marinated artichoke hearts, drained
  • 1/2 cup lightly packed fresh basil leaves (garnish)
  • kosher salt
  • freshly ground black pepper

Directions

In a medium bowl, add vinegar, garlic, lemon zest, sugar, mustard, lemon and vanilla extracts, salt and pepper; whisk to combine. Gradually drizzle in grape seed oil, whisking until emulsified. Or combine all ingredients except oil in a blender; cover and process. Add oil in stages; cover and process after each addition, until dressing is emulsified.

In a large bowl, add broccoli florets, carrot, onion, bell pepper, tomatoes, chickpeas, olives; gently stir to combine. Pour dressing over salad; toss to coat. Add artichokes; gently stir to combine. Salt and pepper to taste.

To chiffonade basil, stack and roll basil leaves, cut across rolled leaves to create thin strips of basil. Garnish individual servings with basil chiffonade.

*Champagne Vanilla-Lemon Vinaigrette is also a great dressing for pasta salad or mixed baby greens.

Vinaigrette

  • 60 ml Champagne vinegar
  • 2 large cloves garlic finely minced
  • 1 teaspoon lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 120 ml grape seed oil

Vegetable Salad

  • 140 g broccoli florets, broken into bite size pieces
  • 3 carrots peeled and thinly sliced
  • 3 green onions, thinly sliced on a diagonal
  • 1 yellow bell pepper, seeded and diced
  • 1 (10.5-ounce) container grape tomatoes, rinsed
  • 1 (15-ounce) chickpeas, rinsed and drained
  • 1 (6-ounce) can medium pitted black olives, rinsed and drained
  • 1 (12-ounce) jar quartered and marinated artichoke hearts, drained
  • 23 g lightly packed fresh basil leaves (garnish)
  • kosher salt
  • freshly ground black pepper

Directions

In a medium bowl, add vinegar, garlic, lemon zest, sugar, mustard, lemon and vanilla extracts, salt and pepper; whisk to combine. Gradually drizzle in grape seed oil, whisking until emulsified. Or combine all ingredients except oil in a blender; cover and process. Add oil in stages; cover and process after each addition, until dressing is emulsified.

In a large bowl, add broccoli florets, carrot, onion, bell pepper, tomatoes, chickpeas, olives; gently stir to combine. Pour dressing over salad; toss to coat. Add artichokes; gently stir to combine. Salt and pepper to taste.

To chiffonade basil, stack and roll basil leaves, cut across rolled leaves to create thin strips of basil. Garnish individual servings with basil chiffonade.

*Champagne Vanilla-Lemon Vinaigrette is also a great dressing for pasta salad or mixed baby greens.

  • 15 minprep

  • 8-10servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract