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Mediterranean Vegetable Salad

Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBaby artichokes
2 tablespoons 30mlFresh lemon juice
1 1/2 lbs 681g / 24ozRed bliss potatoes - quartered
1 lb 454g / 16ozYellow onion - peeled, and (large)
  Cut into 1" wedges
1/3 cup 78mlExtra-virgin olive oil
1 tablespoon 15mlChopped garlic
3/4 teaspoon 3.8mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
1 cup 62g / 2.2ozCherry tomatoes
1/2 cup 118mlRoughly-chopped oil-cured black olives
1 tablespoon 15mlCapers
3 tablespoons 45mlChopped fresh parsley leaves
1 tablespoon 15mlHerbes de Provence

Recipe Instructions

Preheat the oven to 350 degrees.

Remove the tough outer leaves from the artichokes and cut the top quarter from each. Trim the stem ends as necessary. Cut in half lengthwise. As they are trimmed, place in a large non-reactive baking dish and toss with the lemon juice. Add the potatoes, onions, olive oil, garlic, salt and pepper, and toss to evenly coat the vegetables. Spread evenly and bake for 45 minutes to 1 hour, stirring occasionally. Add the tomatoes and stir well. Cook until the potatoes are tender, 10 to 15 minutes.

Remove from the oven and let cool. Add the olives and capers, and toss with the parsley and herbes de Provence. Adjust the seasoning, to taste, and add additional olive oil, if desired. Serve warm or at room temperature.

This recipe yields 6 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1F16) - from the TV FOOD NETWORK


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