Sunday, 2 October 2011

Eat: French potato salad with warm chickpea and artichoke salad

It's October but the sun is still shining so here are a couple of salads we're eating this weekend. The potato salad is from Martha Stewart and the warm chickpea and artichoke salad is from the taste space

French potato salad

Prep time: 30 mins

Serves 6


  • 2 1/2 pounds small new potatoes, halved (quartered if large)
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1 small shallot, minced (2 tablespoons)
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/4 small red onion, sliced


1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, approx 15 minutes. Run under cold water to cool slightly , then drain.

2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.

Cook's Note

If you don't have sherry vinegar, try cider or champagne vinegar instead. Use your favourite fresh herbs in this potato salad to make it your own.

Warm chickpea and artichoke salad

Serves 2-3 as a main dish


5 Tbsp (75 ml) extra virgin olive oil, divided (or less)
Juice of 1 lemon
2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped
1 tsp (5 ml) dried oregano
1/4 cup (60 ml) fresh parsley, chopped (omitted)
2 cloves garlic, pureed with fine sea salt
1/4 tsp (1.25 ml) fine sea salt, or more, to taste
2 cups (480 ml) cooked chickpeas, well drained (or a 19-oz can of chickpeas, rinsed well before using)
5 artichoke hearts (I used a 14-oz can), drained and sliced lengthwise with 3/4 cm slices
1/3 cup sliced or slivered almonds


1. In the bottom of a large bowl, whisk together 3 tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley (if using), garlic and sea salt. Set aside.

2. In a large frypan, toast almonds until lightly browned, about 5-7 minutes.

3. In the same large frypan, heat 1 tbsp (15 ml) oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 minutes). Add to the bowl.

4. Heat the remaining 1 tbsp (15 ml) oil in the pan and add the artichoke hearts, cut side down. Cook until they are browned, flipping over only once or twice to avoid breaking them up, about 3-5 minutes each side. Add them to the bowl as well.

5. Toss the salad gently until the chickpeas and artichoke hearts are well coated with the dressing. To serve, spoon the salad onto serving plates and sprinkle with some of the chopped almonds (add any leftover almonds to the bowl and toss again). Serve warm.

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