Artichoke and Blood oranges medley

Artichoke and Blood oranges medley
  • 6 servings
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 8

    artichoke hearts

  • 2

    endives

  • 1

    broad-leaved endive

  • 1 Tbsp.
    (15 mL)

    poppy seeds

  • 5 1/2 oz
    (165 g)

    emmental or swiss cheese, cut in cubes

  • 5

    blood oranges, supreme

  • 8

    unpitted black olives

  • 5

    basil leaves

  • Dressing:

  • 3/4 cup
    (190 mL)

    extra virgin olive oil

  • 3 Tbsp.
    (45 mL)

    Modena balsamic vinegar

  • 2

    garlic cloves, chopped

  • 1/4 cup
    (60 mL)

    fresh chive, chopped

  • 2 tsp.
    (10 mL)

    lime juice

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

Preparation

Rinse the artichokes and cut in two; set aside.

In a salad bowl, mix the endives, antichokes and seeds. Add the oranges and cheeze. Garnish with black olives and basilic leaves..

Before pouring the salad dressing, beat it in the blender for 2 minutes.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007