This is a hearty must-try salad full of flavor!
In this video, you’ll learn how to perfectly cook a steak, one of the most essential paleo cooking skills.
Grilled Artichoke And Shiitake Mushroom Salad With Roasted Garlic
- 8 To 12 Cloves Garlic
- 1 Tsp Plus 1 Tbsp Avocado Oil, Divided
- 2 Medium Artichokes
- 8 Ounces Shiitake Mushrooms
- 1/4 Tsp Salt
- 1 Tbsp Olive Oil
- 1 Tsp Apple Cider Vinegar Or Lemon Juice
- 1/4 Tsp Lemon Zest
- 1 Tbsp Chopped Fresh Parsley
- 1/4 Tsp Freshly Ground Black Pepper
- 1/4 Tsp Salt
- 2 Grass fed steaks of choice
For The Dressing
- Preheat the oven to 325°F. Lightly coat the garlic cloves with 1 teaspoon of the avocado oil and spread on a sheet pan. Bake for 20 minutes, stirring halfway through the cooking process, until the cloves are golden but still slightly firm.
- Preheat the grill to high heat. Using a sharp knife, remove the hearts from the artichokes: First, cut of the top inch of the artichoke. Turn the artichoke upside down so the stem is facing up.
- Cut down the sides to remove all the leaves. Once the leaves have been removed, cut of more of the top to expose the choke.
- The choke is the fuzzy part, and it is not edible.
- Use a spoon or melon baller to scoop out all the choke. Make sure to remove all the fuzzy hairs. Cut off all but 1 inch of the stem.
- Continue to clean up the side by removing the base of the leaves; be careful because the heart is very delicate. You may want to use a paring knife for the final trimming.
- To prevent sticking, oil the grill by quickly rubbing the grates with an old, clean kitchen towel dabbed in a small amount of oil. Cut the artichoke in half from top to bottom.
- Once the grill is hot, make hash marks on the flat side of the artichoke: Place the artichoke flat side down on the very hot grill for 1 minute, turn 90 degrees, and cook for 1 more minute.
- Flip over and repeat, cooking for a total of approximately 4 minutes. Be careful not overcook or the artichoke will get chewy.
- When the artichokes are cool enough to handle, cut them into bite-sized pieces.
- Remove and discard the mushroom stems. (Shiitake mushroom stems are useless; they are the only mushroom whose stem you have to discard.)
- Lightly coat the shiitakes with the remaining 1 tablespoon of avocado oil and the salt. Grill them the same way you did the artichoke hearts: Place them cap side down, grill 1 to 2 minutes, turn 90 degrees, and grill 1 to 2 minutes more.
- Flip over and repeat, cooking for a total of 4 to 8 minutes. (The exact time will depend on the temperature of the grill.) You want to get a deep color with the grill marks, but you don’t want to overcook the mushrooms, as they will start to turn slimy.
- Cut the grilled mushroom caps into halves or quarters depending on the size of the caps.
- In a small bowl, combine the dressing ingredients.
- In a separate large serving bowl, place the garlic cloves, artichokes, and shiitake mushrooms. Add the dressing and toss to evenly coat. Taste and add an extra pinch of salt as needed.
- Serve on its own or with your favorite protein.
To roast garlic:
Prep and grill artichokes:
Prep and grill the shitakes:
2016 Camille's Paleo Kitchen
[responsive_video type=’youtube’ hide_related=’1′ hide_logo=’0′ hide_controls=’0′ hide_title=’0′ hide_fullscreen=’0′ autoplay=’0′]https://www.youtube.com/watch?v=N9XjdsjEs7Q[/responsive_video]