Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spinach and artichoke salad by rocco dispirito. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
COMBINE the spinach, reserved artichoke pieces, and Parmigiano in a large bowl; season lightly with salt and pepper. Pour the dressing over the spinach and toss well to coat lightly and evenly. See more ideas about artichoke salad, antipasti, artichoke. Spinach and Artichoke Salad by Rocco Dispirito.
Spinach and Artichoke Salad by Rocco Dispirito is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Spinach and Artichoke Salad by Rocco Dispirito is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook spinach and artichoke salad by rocco dispirito using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Spinach and Artichoke Salad by Rocco Dispirito:
- Take 1 tablespoon extra virgin olive oil
- Make ready 1 clove garlic, thinly sliced
- Take 1 (20 ounce) jar water-packed artichokes
- Prepare leaves from 1 spring fresh thyme
- Take Juice of 1 lemon
- Prepare salt
- Prepare freshely grounf black pepper
- Make ready 1 (11 ounce) bag of baby spinach
- Take 1 ounce Parmigiano-Reggiano, grated
Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
Steps to make Spinach and Artichoke Salad by Rocco Dispirito:
- HEAT the olive oil in small skillet over medium heat. Add the garlic and cook until becomes fragrant, about 1 minute. Scrape the garlic into a blender
- DRAIN the artichokes and set aside 6 pieces plus the liquid. Add the remaining artichoke, thyme, and lemon juice to the blender and blend until smooth; season with salt and pepper. If the consistency is too thick to use as a dressing, thin it out with a little of the reserved artichoke liquid.
- COMBINE the spinach, reserved artichoke pieces, and Parmigiano in a large bowl; season lightly with salt and pepper. Pour the dressing over the spinach and toss well to coat lightly and evenly.
Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish). Rocco DiSpirito's Pork Tenderloin With Braised Kale and Olives The Dr. Oz Show This recipe's tangy lemon and garlic dressing is perfect with the artichokes and spinach. A refreshing variation on the usual mixed greens, this salad is great on its own for a light lunch, or you can serve it with Scuderi Kids' Fast, Fake-Baked Ziti.
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