Hi guys! Happy Greek Easter! I spent all morning baking cakes for our friend’s celebration tonight (they are all gluten free, vegan and made with beet sugar- we will see if people notice!) they are all recipes from my cook book I am finishing up and I hope that everyone enjoys them. Plus, then I know that my girls will have something delicious that they can eat without me worrying.

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

While I have been baking, obviously I am on a Game of Thrones bender getting ready for tonights season premier. We can NOT get enough. But I have to have the remote on me at all times in case one of the girls comes into the kitchen then I have to pause with lightening quick speed!

And then we will go to our friends who host the most incredible Greek Easter feast every year, complete with a roast lamb. We look forward to this celebration every year.

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

Because of the total feasting of this weekend, we are going to be majorly lightening up tomorrow and I am making this salad for dinner Monday night. I love spinach, and the red variety that they are carrying at Trader Joes right now is so pretty. I piled the spinach with salty olives, sweet cherry tomatoes and delicious and flaky smoked trout. My favorite part is the grilled artichoke and the charred green onions. A wonderfully sweet and savory chive and honey vinaigrette makes everything come together. Enjoy!

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

 

Recipe: Grilled Artichoke, Smoked Trout and Charred Green Onion Salad with Chive Honey Vinaigrette

Ingredients

  • 2 large or 4 small artichokes, trimmed
  • 1 lemon
  • 6 cups spinach
  • 1 tablespoon olive oil
  • 12 green onions
  • 4 ounces Smoked Trout
  • ½ cup Kalamata olives, pitted
  • ½ cup cherry tomatoes, halved
  • chives
  • Chive Honey Vinaigrette:
  • ¼ cup minced chives
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt to taste

Instructions

  1. Fill a large pot with salted water and add the artichokes that are trimmed of their tough outer leaves and stem. Cut the lemon in half and add the lemon to the water. Simmer the artichokes until the leaves are tender. You will know that they are finished when you can easily pull a leaf and the bottom is soft. This takes about 30 minutes for the small artichokes or an hour for the large.
  2. Pull off all of the leaves and reserve them for eating. Scrape the choke from the artichoke so that you have a clean choke. Cut them into two or four pieces depending on their size.
  3. Heat a grill or grill pan to medium heat. Brush the chokes and the green onions with the 1 tablespoon of olive oil. Grill the vegetables briefly until they get char marks on them and the onions are softened. Set them aside.
  4. Arrange a platter of the spinach and then ad the grilled green onions and the artichoke hearts as well as the cherry tomatoes, kalamata olives and smoked trout.
  5. In a small bowl, whisk together the chives, honey, olive oil and red wine vinegar for the chive honey vinaigrette. Season to taste with kosher salt and drizzle over the salad. Serve immediately.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 2

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Categorized: Grilling, Paleo, Recipe Index, Salad
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Hi guys! Happy Greek Easter! I spent all morning baking cakes for our friend’s celebration tonight (they are all gluten free, vegan and made with beet sugar- we will see if people notice!) they are all recipes from my cook book I am finishing up and I hope that everyone enjoys them. Plus, then I know that my girls will have something delicious that they can eat without me worrying.

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

While I have been baking, obviously I am on a Game of Thrones bender getting ready for tonights season premier. We can NOT get enough. But I have to have the remote on me at all times in case one of the girls comes into the kitchen then I have to pause with lightening quick speed!

And then we will go to our friends who host the most incredible Greek Easter feast every year, complete with a roast lamb. We look forward to this celebration every year.

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

Because of the total feasting of this weekend, we are going to be majorly lightening up tomorrow and I am making this salad for dinner Monday night. I love spinach, and the red variety that they are carrying at Trader Joes right now is so pretty. I piled the spinach with salty olives, sweet cherry tomatoes and delicious and flaky smoked trout. My favorite part is the grilled artichoke and the charred green onions. A wonderfully sweet and savory chive and honey vinaigrette makes everything come together. Enjoy!

Grilled Artichoke, Smoked Trout and charred Green Onion Salad

 

Recipe: Grilled Artichoke, Smoked Trout and Charred Green Onion Salad with Chive Honey Vinaigrette

Ingredients

  • 2 large or 4 small artichokes, trimmed
  • 1 lemon
  • 6 cups spinach
  • 1 tablespoon olive oil
  • 12 green onions
  • 4 ounces Smoked Trout
  • ½ cup Kalamata olives, pitted
  • ½ cup cherry tomatoes, halved
  • chives
  • Chive Honey Vinaigrette:
  • ¼ cup minced chives
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt to taste

Instructions

  1. Fill a large pot with salted water and add the artichokes that are trimmed of their tough outer leaves and stem. Cut the lemon in half and add the lemon to the water. Simmer the artichokes until the leaves are tender. You will know that they are finished when you can easily pull a leaf and the bottom is soft. This takes about 30 minutes for the small artichokes or an hour for the large.
  2. Pull off all of the leaves and reserve them for eating. Scrape the choke from the artichoke so that you have a clean choke. Cut them into two or four pieces depending on their size.
  3. Heat a grill or grill pan to medium heat. Brush the chokes and the green onions with the 1 tablespoon of olive oil. Grill the vegetables briefly until they get char marks on them and the onions are softened. Set them aside.
  4. Arrange a platter of the spinach and then ad the grilled green onions and the artichoke hearts as well as the cherry tomatoes, kalamata olives and smoked trout.
  5. In a small bowl, whisk together the chives, honey, olive oil and red wine vinegar for the chive honey vinaigrette. Season to taste with kosher salt and drizzle over the salad. Serve immediately.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)