Green Bean, Artichoke and Grapefruit Salad with Kalamata Olives & Rosemary
by meike peters
The change of season is nearing (finally!) and the first spring vegetables are back in my kitchen, green beans! They aren’t locally grown and had to travel a bit to reach my cooker but their crunchy green gave me culinary proof that the end of winter is near!
The recipe is easy, I went for a quick bean salad with bittersweet pink grapefruit and a light rosemary orange dressing. I had a colourful plate in mind with lots of different flavours, antipasta feeling combined with sharp freshness. I pulled out a few pantry treasures to mix with the fruit and vegetable: preserved artichoke hearts and juicy Kalamata olives. A strong composition without a single overpowering ingredient, the perfect salad to get prepared for all the summery, culinary pleasures ahead of us!
Green Bean, Artichoke and Pink Grapefruit Salad with Kalamata Olives and Rosemary
For 2 people you need
green beans, the ends cut off, 300g / 10.5 ounces
pink grapefruit, cut into fillets, 1
preserved artichoke hearts, quartered, 4
Kalamata olives 8
olive oil 3 tablespoons
freshly squeezed orange juice 3 tablespoons
fresh rosemary, finely chopped, 1 heaped teaspoon
salt and pepper
Blanche the beans in lots of salted water for 4-5 minutes or until al dente, rinse with cold water for 2 seconds and drain.
Arrange the beans, grapefruit, artichoke and olives in a large bowl. Whisk the olive oil, orange juice, rosemary, salt and pepper and season to taste. Sprinkle the salad with the dressing and serve immediately.
shut up! grapefruit with these bits of artichoke love, meike?!?!? i cannot even imagine-visualize how this dish will taste. i am stunned and stoked. you are truly my “new flavor combination” guru.
🙂 Try it and let me know what you think about it! I’m curious now!! xx
dear flavor profile magician… i rarely follow a recipe exactly more than two times. the first is to understand what the creator wishes for me to taste. if i go for an identical round2, it is because my tummy cannot resist the pull. the third time around is when i introduce my own knowledge, curiosity, and cravings. this share? i waded through a lot of pink grapefruits and made a lot of other pink grapefruit dishes and drinks because i wanted the perfect one for your salad. i also waited for the perfect haricot vert to hit the farmers market. yesterday was the day. i ate both servings. after my fat-tummy nap, i made it again. i ate both servings. ashamed? no. piggy proud? yes. meike rocked it out happy dance? ohhhh, yes.
Hey! It makes me so happy to see you enjoy this recipe so much! I love this salad!! A couple days ago I made a sandwich inspired by you. You mentioned your artichoke omelette last time we spoke – I made it and put it in a sandwich and it was great:
https://www.meikepeters.com/artichoke-omelette-and-basil-pesto-ciabatta-sandwich/
Thank you!!
We liked this so much that I went out and bought the ingredients for another batch. The second time I added shrimp and served the salad over baked polenta to soak up the juices. Too good…
Wow, that’s great, I’m glad you like this salad so much! The addition of shrimps sounds delicious, I have to try that! Happy Easter, Tania! Meike xx
Oh my gosh, that looks so delicious…you pair foods together, I would never think work, but they always do.
Have a wonderful week, Meike.
Thank you for this beautiful compliment Marigene! It’s true, this combination sounds a bit strange but it’s delicious! All the best from Berlin, Meike xx