Hello everyone,
How about new and quite remarkable, creamy artichoke and asparagus salad recipe to start our elegant Lenten Thanksgiving dinner? Everyone loves asparagus and its unexpected pairing with gentle, marinated artichoke dressed with simple cream dressing with lemon zest notes is a hit of our festive Downton Abbey royal style dinner.
I usually go poetic describing the taste of the dishes I make but you cannot go far today describing the taste of this salad. Think asparagus, artichoke, lemon, and cream. It tastes just like that. The sweetness of gentle asparagus being followed by the acidity of marinated artichoke that is soothed by the creamy dressing. Black pepper and lemon zest add the oomph that finishes the story. Four-ingredient salad that you can fix in no time is a simple yet delicious salad that is going to brighten your Thanksgiving Lenten menu.
Genius cream substitution
The original recipe calls for milk cream which also happened in the case of salmon mouse recipe. We are going to substitute cream with coconut cream that works perfectly in our case. If you happen to have guests at your table who are not aware of the Lenten menu necessity play a game out of curiosity and ask them what do they think the dressing is made of? Their answer will be cream, believe me, they will never guess our genius cream substitution trick! I know, I know I am talking about the same things over and over again, but I am so excited to find a cream substitution that tastes 99.9% like a real cream that I can’t help it not to share my enthusiasm about this discovery. If you haven’t seen the Salmon Mousse with the same trick it’s right here for you.
How this creamy Artichoke and Asparagus salad got on the Downton Abbey dinner table?
“The 1920s brought a significant change in women’s fashion. While corsets and body-shaping garments were by no means discarded completely, the prevailing shape was less sculpted and more apparently natural. Slender boyish figures were favored. And the new flapper-style dresses with their dropped waists and casual necklines meant that a few daring with exactly with the right kind of body were able to wear less heavily boned undergarments. Others found that the need to flatten one’s busts and disguise protruding stomachs took just as much effort, but with more strong elastic and slightly less whalebone than previously. Additionally, calorie-controlled diets appeared on the scene, including the Hollywood diet. Which largely revolved around coffee and grapefruit. Salads became popular and authors of cookbooks promoted new ways with vegetables. This very simple salad is very typical of the era.”
Inspired by: The Official Downtown Abbey Cookbook by Annie Gray
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Artichoke and asparagus salad
Ingredients
- 6 tbsp. coconut cream
- 1/2 lemon juice
- 1 lemon zest in long fine strips
- 2 tbsp. ground almonds
- 12 artichoke hearts or bottoms, canned or jarred, well-drained
- 24 asparagus spears, trimmed, cooked, and cut into 1-inch pieces
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp. sliced almonds toasted
Instructions
- Prepare your ingredients
- Mix together coconut cream, lemon juice, and ground almonds in a small bowl. Season with salt and pepper.
- Combine the artichokes and asparagus in a serving bowl. Add the cream mixture and mix gently to coat.
- Sprinkle with the sliced almonds, lemon zest and serve.
Yes. They also contain vitamins C and K, magnesium, potassium, and folate. Unfortunately, we miss some of the artichoke’s main nutrients when we ignore the petals and only eat the hearts.
Asparagus can act as a natural diuretic, according to a 2010 study published in the West Indian Medical Journal. This can help rid the body of excess salt and fluid, making it especially good for people suffering from edema and high blood pressure. It also helps flush out toxins in kidneys and prevent kidney stones.
It won’t harm you to consume asparagus raw, but cooking this thin, stalky vegetable first helps your body absorb more of its cancer-fighting nutrients. Here are seven veggies you should take the time to prepare before chowing down. The following vegetables such as mushrooms, tomatoes, potatoes, Brussel sprouts, broccoli and cauliflower, spinach also bring more nutrients to you when cooked.
