Oh Hollygrove Boxes. You used to really get me out of my comfort zone and I miss you so much. You made me try veggies that I have never tried. I made combinations I have never done. You will be missed and my kitchen will never be as interesting again. Take for instance the bizarrely delicious salad I have today.
I had lemons, sweet potato, lettuce and radishes in my box and wanted to combine them somehow. I went to the google and found this amazing recipe for an Artichoke salad with Radishes and Sweet Potato Chips. What?! Chips on a salad that isn't a taco salad? And adding my favorite addition of artichokes to the party? Yes please!
This was sooo good and I ate two servings. There was no meat in it so it was a bonus for my cholesterol and another wonderful addition to Meatless Monday! I did not make the dressing fancy like they did but it was still so delicious. Tangy and tart with a bit of sweet from the sweet potato, and then savory and salty with the salted yogurt and briny artichokes. If this is not a party in your mouth, nothing will be! Make this and feel free to use store bought sweet potato chips. Full recipe to follow the montage.
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| I will add chips to my salad more often! |
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| The cast. I made some modifications for my taste from the original. |
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| You can skip this step. But I wouldn't, they are really good! |
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| Radishes get a bad rap. I love to pickle them! |
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| Sweet potato chips are so easy to make! |
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| As is your own salad dressing! It is so easy! |
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| Toss up the goodies...Avocado would have been nice in this too now that I think of it! |
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| Plate the salty yogurt. I used pink himalayan salt so we could see it. |
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| What a colorful bright crunchy salad! |
Ingredients
for the lemon vinaigrette:
1 lemon
1 1/2 teaspoons honey
1⁄2 teaspoon kosher salt
1⁄4 cup extra virgin olive oil
for the artichoke salad:
1⁄2 cup Greek yogurt
kosher salt and freshly ground black pepper, to taste
1 large jar artichokes (I used grilled), drained well, then halved lengthwise
8 radishes, very thinly sliced
1⁄4 cup very thinly sliced shallot
1 package spring mixed greens
3⁄4 cup salted sweet potato chips (Store bought is fine, but I made my own, recipe below)
Zest half the lemon into dressing container. Zest the other half and reserve. Cut in half and squeeze the juice over your hands or a mesh strainer to make sure the seeds don't get in. Add the honey and salt to the container and shake to combine. Add the oil and then shake to emulsify. The vinaigrette can be refrigerated in an airtight container for up to 3 days. Bring to room temperature and shake well before using. Stir the yogurt and 1⁄4 teaspoon salt in a small bowl, then spread all over a serving platter. Toss the artichokes, radishes, shallot, greens, and the vinaigrette in a large bowl. Season to taste with salt and pepper and toss again. Arrange over the yogurt on the serving platter. Sprinkle reserved zested lemon over the salad. Scatter the chips on top, breaking larger pieces. Serve immediately.
One large sweet potato, sliced very thin
1 tbsp. Olive oil
Salt and pepper
Preheat oven to 350. Toss sweet potatoes, olive oil and salt and pepper in a bowl, add more olive oil if not coated. Place evenly spaced out on a foiled baking sheet and place in hot oven for 8 minutes, Flip all chips over and cook for an additional 5 minutes. You my need to cook them a bit longer depending on your oven.
Happy Cooking!
Missy
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