This recipe for Artichoke Salad with Pea Pods & Mushrooms came from one of Milwaukee’s old fine dining establishments, the Grenadier Restaurant. Refined and elegant with a British Grenadier marking its entrance, it was a popular dinner destination back in the day–and helped to bring out the young foodie in me.
I still remember my first visit there. Seriously formal, they required ties and suit jackets and had a few on hand for anyone delinquent in this regard. A friend of my father’s was singing in a performance of Carmina Burana and had arranged for some of his friends to have dinner, then attend the show. My mother had a conflict and my father asked if I wanted to go in her place. At 16 years old, I felt intensely special–and of course ate some great food.
This recipe was a contribution from the Grenadier to a benefit cookbook, Dining In Milwaukee. Unusual in its blend of sliced almonds, pea pods and marinated artichokes with a creamy dill dressing, it has been a go to salad whenever I am looking for something unique. I love a good lettuce salad, but sometimes lettuce needs a break!
I do a couple things just slightly different and one of these is to reduce the amount of raw mushrooms. Mushrooms contain agaratine, a potential toxin that is reduced by cooking (and possibly marinating). While the health risks of raw mushrooms are still being debated, I always felt that there were too many in this salad in the first place. If you are concerned, the salad is delicious with no mushrooms at all.
Once in awhile, I will serve the salad over lettuce or spring mix, especially if we are short on our “five a day” (since we always do a “count” to make sure we get all of our fruits and vegetables)–and any leftover dressing also works over a lettuce salad. The more veggies the better, right?
- • 1 14 oz can artichoke hearts, cut in half or quartered if large (I generally just use the can)
- • 1/2 c sliced mushrooms (small & white)
- • 1 c pea pods, strings removed, lightly blanched, then dunked in cold water
- • 1/2 c sliced almonds, toasted
- • 1 t dijon mustard
- • 1/2 t black pepper
- • 1/2 t salt
- • 2 T red wine vinegar
- • 2 T olive oil
- • 1/2 t dill
- • 1 clove garlic, minced
- • 1/2 c half & half (or vegan substitute)
- Mix dressing ingredients in a shaker and shake until well combined.
- Combine artichokes, mushroom and pea pods. Toss with dressing then sprinkle generously with toasted almonds.
- The actual calorie count is probably lower since there is likely to be leftover dressing (and run off).
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