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Spring Asparagus and Artichoke Salad with Arugula

This vibrant and refreshing salad celebrates the flavors of spring with tender asparagus, delicate artichoke slices, and peppery arugula. A light dressing of extra virgin olive oil, lemon juice, and fresh ginger enhances the natural sweetness of the vegetables while adding a subtle zing. The dish is inspired by Mediterranean cuisine, where fresh, seasonal ingredients take center stage. Perfect for a festive Easter table or any spring gathering, this salad offers a delightful balance of textures and flavors. Serve it as a light appetizer or alongside grilled fish or poultry for a complete meal.

Starter | Mediterranean | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Vegetable Salad | Knife | Mixing Bowl | Pot | Artichoke | Arugula | Asparagus | Chervil | Blanching | Tossing | Whisking | Easter | Spring | Under 15 Minutes
Time to complete

Prep

15min

Cook

2min

Wait

5min

Total

22min

Ingredients (Makes 4 servings)
  • 800 g (1.75 lbs) asparagus, trimmed and cut diagonally
  • Leaves from 2 bunches of arugula (if large, cut in half)
  • Leaves from 1 bunch of chervil
  • 6 artichokes, cleaned and thinly sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tsp (4 g) fresh ginger, grated
  • 40 ml (2.5 tbsp) extra virgin olive oil
  • 20 ml (1.5 tbsp) fresh lemon juice
Nutrition Information (per 100g)
  • Calories: 45
  • Fat: 3.5
  • Protein: 2.1
  • Carbohydrates: 4.8
  • Fiber: 2.3
Directions

Blanching the Asparagus

  • 1. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes.
  • 2. Drain the asparagus and immediately transfer to a bowl of ice water to preserve its vibrant color.

Preparing the Salad

  • 3. Pat the asparagus dry with a kitchen towel and place it in a large salad bowl.
  • 4. Add the arugula, chervil, and sliced artichokes to the bowl. Toss gently to combine.

Making the Dressing

  • 5. In a small bowl, whisk together the olive oil, lemon juice, and grated ginger.

Finishing the Salad

  • 6. Drizzle the dressing over the salad, season with salt and freshly ground black pepper, and toss lightly.
  • 7. Serve immediately and enjoy.
Cookix's Secrets

Alternative Cooking Method

  • Instead of blanching, grill the asparagus for a smoky flavor.

Alternative Proteins

  • Top with grilled shrimp or chickpeas for a protein boost.

Blanching Technique

  • Shocking the asparagus in ice water after blanching helps retain its bright green color and crisp texture.

Bold Flavor Enhancements

  • Add shaved Parmesan or toasted pine nuts for extra depth.

Healthier Variation

  • Replace olive oil with a lighter vinaigrette made from lemon juice and a touch of mustard.

Ingredient Preparation

  • To prevent artichokes from browning, keep them in a bowl of water with lemon juice until ready to use.

Seasonal Tweaks

  • Swap artichokes for thinly sliced fennel or radishes in the summer.

Serving Suggestions

  • Pair this salad with grilled fish or roasted chicken for a complete meal.