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Artichoke Salad with Sunflower Seed Dressing |
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Serves: 4
Print this Recipe
(Ensalada de Alcachofas con Pepita)
Category: Vegetable Salads
Fresh artichokes are not a traditional part of the Mexican kitchen, but canned artichokes are popular in urban areas and are often marinated or added to salads.
1 (9-ounce) package frozen artichoke hearts or 1 (14-ounce) can
1/3 cup packed fresh flat-leaf parsley
1 clove garlic (medium), chopped
1 serrano chile, chopped with seeds
2 tablespoons salted dry-roasted sunflower seeds
2 tablespoons fresh lime juice
1/4 cup olive oil
1 head iceberg lettuce, torn into bite-size pieces
1 medium tomato, coarsely chopped
1. Cook the artichoke hearts according to the package directions, or use rinsed and drained canned artichoke hearts. Quarter the artichokes and set aside.
2. Put the parsley, garlic, serrano, sunflower seeds, lime juice, and olive oil in a blender and purée until nearly smooth with some texture. Reserve in the blender. Put the lettuce, tomato, and artichoke hearts in a large bowl. Add the dressing and toss gently to coat with the dressing. Refrigerate for at least an hour. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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