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).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 11mgSodium: 642mgCarbohydrates: 20gFiber: 9gSugar: 5gProtein: 9g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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