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The fascinating trip artichokes made from Spain to California in the 1800s was the inspiration for this dish. Even though today California’s Castroville claims to be the “Artichoke Center of the World,” Spain still outproduces all but Italy in global artichoke production. In this dish, marinated artichokes are married with Spanish Queen olives, grilled onion, cubed bread and an herbed vinaigrette. It is then finished with a crumble of semi-soft goat cheese to make a spectacular tapa or entree salad.
Ensalada de Pan con Olivas y Alcachofas
October 13, 2014
60 min or less total, appetizer, main, side, spring, summer
The fascinating trip artichokes made from Spain to California in the 1800s was the inspiration for this dish. Even though today California’s Castroville claims to be the “Artichoke Center of the World,” Spain still outproduces all but Italy in global artichoke production. In this dish, marinated artichokes are married with Spanish Queen olives, grilled onion, cubed bread and an herbed vinaigrette. It is then finished with a crumble of semi-soft goat cheese to make a spectacular tapa or entree salad.Information
Servings: 24 (About 1/2 cup per serving)
Time: About an hour active and total
Price:
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Ingredients
- 1/2 cup plus 2 Tbsp olive oil, divided
- 1 1/2 lbs red onion, coarsely chopped
- 1 lb chapata or ciabatta bread, cut into 1" cubes
- 2 tsp salt, divided
- 1 1/4 lbs marinated artichokes, drained, quartered and then halved lengthwise
- 9 oz Spanish Queen olives stuffed with garlic, chopped
- 3 cups chopped parsley
- 3/4 cup chopped oregano
- 1/2 cup lemon juice
- 1 Tbsp Dijon mustard
- 1/2 tsp ground black pepper
- 1/2 lb Montealva (semi-soft goat cheese), crumbled (sub Mahon aged less than one year)
Preparation
- Preheat oven to 400 degrees F.
- Meanwhile, heat a sauté pan over medium heat and add 1 Tbsp olive oil. Sauté the onion until soft, about 5 minutes. Remove and let cool.
- Toss the bread cubes in another Tbsp of olive oil and 1 tsp salt, then spread in a single layer on a baking sheet. Toast in the oven until brown, about 5 minutes. Remove and let cool.
- In a large bowl mix together artichokes, olives, parsley, onions and bread cubes, and set aside.
- In a separate, smaller bowl, toss together the oregano, lemon juice, mustard, black pepper and remaining 1 tsp salt. Drizzle in the 1/2 cup olive oil while whisking constantly.
- Pour the vinaigrette over the salad mixture, and toss to combine. Sprinkle the Montealva over top and let it sit for 10 minutes so the bread can absorb the vinaigrette and the flavors can marry. Then serve immediately before the bread gets too soft.
