Mediterranean Vegetable Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Baby artichokes
2 tablespoons	30ml	Fresh lemon juice
1 1/2 lbs	681g / 24oz	Red bliss potatoes - quartered
1 lb	454g / 16oz	Yellow onion - peeled, and (large)
		Cut into 1" wedges
1/3 cup	78ml	Extra-virgin olive oil
1 tablespoon	15ml	Chopped garlic
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Cherry tomatoes
1/2 cup	118ml	Roughly-chopped oil-cured black olives
1 tablespoon	15ml	Capers
3 tablespoons	45ml	Chopped fresh parsley leaves
1 tablespoon	15ml	Herbes 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.