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Artichoke-Celery Salad with Mortadella Vinaigrette

Artichoke-Celery Salad with Mortadella Vinaigrette

Artichoke and celery salad dressed in flavorful mortadella vinaigrette.

30 minutesmedium3-5 servingsitalian

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Nutrition per Serving

Calories
320
Protein
12g
Carbs
10g
Fat
25g

Ingredients

Estimated total cost: €15.46 · €3.87/serving

  • 3 tablespoons of exquisite extra-virgin olive oil (use for dressing or drizzling)Est. price €0.45–€0.90
  • 1/2 teaspoon of fine kosher salt (adjust to taste)Est. price €0.01–€0.03
  • 4-ounce block of premium Grana Padano or Parmigiano-Reggiano cheese (shave thinly for best flavor)Est. price €4.20–€6.80
  • 4 tender inner stalks of celery, including their delicate leaves, thinly sliced at an angle (reserve some leaves for garnish)Est. price €0.60–€1.20
  • 8 petite artichokes (approximately 1 pound in weight) (remove tough outer leaves and trim tops before using)Est. price €4.00–€7.20
  • Juice of 2 fresh lemons (strain to remove pulp)Est. price €0.80–€1.60
  • 6-ounce portion of mortadella, sliced into elegant matchsticks (serve as a tasty garnish)Est. price €5.40–€9.00

Steps

  1. 1

    Begin by cleaning and prepping the artichokes following the visual guide provided. Next, drain the sliced artichokes and transfer them to a mixing bowl. Toss them with the juice from the other lemon to coat evenly.

  2. 2

    Place the celery in a mixing bowl. Grate the majority of the cheese using the coarse side of a box grater into the bowl, saving a small portion for garnishing later. Pour olive oil over the ingredients in the bowl and season with salt. Mix thoroughly to combine all ingredients evenly.

  3. 3

    Gently mix in the mortadella with the salad. Present the salad elegantly on a serving plate, then grate the remaining cheese on top before serving it to your guests.

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  • Cultural note

    Mortadella is a traditional Italian cold cut that adds a unique flavor to this dish. Grana Padano, a type of Italian cheese similar to Parmesan, provides a salty and nutty taste. This salad combines Italian ingredients with a modern twist.

  • Seasonal note

    Artichokes are typically in season during spring and fall, while celery is best in the summer. Lemons are available year-round, making this salad versatile for various seasons.

  • Health note

    This salad is a good source of protein, fiber, and vitamins A and C. However, it is high in fat and sodium due to the olive oil and mortadella vinaigrette. It is recommended to consume in moderation.

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People also ask

Can I prep "Artichoke-Celery Salad with Mortadella Vinaigrette" ahead of time?+

Yes. Prep your ingredients and store them separately. For best texture, cook right before serving and finish with fresh herbs or a squeeze of citrus.

How do I store leftovers of "Artichoke-Celery Salad with Mortadella Vinaigrette"?+

Cool fully, then refrigerate in an airtight container. Reheat gently and add a splash of water, broth, or sauce if it looks dry.

What are easy substitutions for "Artichoke-Celery Salad with Mortadella Vinaigrette"?+

Swap proteins and vegetables based on what you have, and adjust seasoning gradually. Keep the same cooking method and aim for similar cut sizes.

How do I make "Artichoke-Celery Salad with Mortadella Vinaigrette" more flavorful without changing the recipe?+

Season in layers: salt early, toast spices briefly, and finish with an acid (lemon/vinegar) plus a fresh topping (herbs, yogurt, chili oil).

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