Photo: Con Poulos
Prep Time
10 Mins
Cook Time
5 Mins
Yield
Makes 4 servings (serving size: 1 cup salad)

How to Make It

Step 1

Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.

Step 2

Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.

Step 3

Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.

Step 4

Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.

You May Like

Ratings & Reviews

GobbleGobble's Review

GobbleGobble
November 20, 2011
Pretty solid salad. Added some more edamame as well. 15 minutes is about how long it took. Thanks!

KristinaRO's Review

KristinaRO
August 05, 2011
Made it according to directions with a little extra edamame and extra oregano. This is great as a lunch salad or before dinner. I would definitely serve this for company or it would be great to take for a picnic or outdoor concert.