Artichoke Salad with Pea Pods & Mushrooms
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?
Artichoke Salad with Pea Pods & Mushrooms
Ingredients
Salad:
- 14 ounce can artichoke hearts cut in half or quartered if large
- 1/2 cup mushrooms sliced
- 1 cup pea pods strings removed, lightly blanched, then cooled
- 1/2 cup sliced almonds toasted
Dressing:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- 1/2 teaspoon dill
- 1 garlic clove minced
- 1/2 cup half & half or vegan substitute
Instructions
- 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.
Notes
Nutrition
- Preserved Lemons
- Irish Coffee & a Headcold
I just had this salad at the U-Club, dining with Knut and Ursula, the former owners of The Grenadiers, and was unable to contact the Appitzs today for the recipe. So I googled it and low and behold there was your blog and recipe. Thanks so much!
We will enjoy this salad!
How lucky you were to dine with them! I have such fond memories of eating there–hope you enjoy!
Pingback: Grenadier’s Artichoke Salad with Pea Pods & Mushrooms | trumpeter hill
Inger I love artichokes and this salad look sooo good:)
It’s hard not to love artichokes, isn’t it Gloria!
what a memorable dining experience you had Inger. and this recipe sounds right up my street, as you say I love lettuce but sometimes I need a break, added to this you use artichoke hearts which we usually have in the cupboard so it would be a very easy salad to make. Thank you x
Isn’t it something how some experiences really stick with you? I usually have artichokes too–and mushrooms, so whenever I get pea pods, that’s my cue!
I hadn’t heard of Grenadier nor Dining in Milwaukee until reading this post. The cookbook intrigues me so I was happy to see that someone is selling a used copy on Amazon. p.s. Love the mushrooms and pea pods photo.
I went looking for my cookbook and couldn’t find it, so I actually checked Amazon myself. Luckily I had the recipe online. Guess I need to reorganize the bookshelves again…
I take a two week break to catch up on things and you go and “doll” up your blog!!! Looking mighty “spiffy” Inger! I LOVE it!!!
That salad is sure enticing. However, I’m really enamored by the story. I can just imagine how exciting it must have been to be in such a grown-up place in those days. We never went anywhere except to an occasional wedding, lol…
Looks like I may just need to save this recipe for when my peas begin to grow. Imagine fresh picked peas in such an elite salad. I didn’t know about eating raw mushrooms. I often eat them raw in Spinach Salad. Oh well, I’m still alive and well:)
Thanks for sharing, Inger…I will be pinning:)
P.s. Tarragon freezes really well with no loss of flavor so, make that Bearnaise Sauce. It will do a body good:)
Thanks Louise!! Did you check out the new recipe index too–that was more work than I anticipated but happy to be able to focus on content more now! I may just need to pick up a tarragon plant when I herb shop this spring. That was a good tip that they don’t grow from seed. I still have one of two rosemary plants alive and my marjoram. I hear it’s an annual, but seems to like to get its full year so it always waits until late spring to die and I get some fresh winter herbs out of it.
half and half in a salad? amazing – I have never heard of anything like this.
I am just happy that the dressing is thin enough so I don’t think you pick up toooo many calories (and then my half and half is organic & grass-fed)
Interesting ingredients…I love artichoke hearts. I also like that you put this mixture over lettuce.
We are pretty religious about making sure we get enough fruits and vegetables, Kathy!