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Salad with Citrus Vinaigrette and Artichoke puree

By Vincent Li


Serves 4-6, as a salad course

Ingredients:

2 cooked whole artichoke hearts (or substitute with canned or frozen)
about ¼ cup grapeseed oil
1 head frisée lettuce, separated into smaller pieces
1 head fennel, sliced thinly cross-wise with mandoline
2 stalks celery, sliced thinly cross-wise with mandoline
2 Tbsp white or fruit-based balsamic vinegar
Juice from 1 lemon
⅛ tsp each dried tarragon and dill
⅓ cup olive oil
1 shallot, diced
Salt and black pepper
Garnish: 1 shallot, sliced thinly and fried until crispy (or substitute french fried onions)

Directions:

Using a hand blender or food processor, puree the artichoke hearts with grapeseed oil until smooth and spreadable. Spread using frosting spatula onto flat serving plates, covering 6+ inches of surface.

To make the Citrus Vinaigrette: Combine vinegar, lemon juice, tarragon and dill, and whisk olive oil, dribbling it slowly so it emulsifies well. Stir in diced shallots and salt and pepper to taste.

Combine frisée, fennel, and celery into a deep bowl. Add vinaigrette, a spinkle of salt and pepper, and toss with tongs.

Add salad to a small (about 1.5 cup capacity) mixing bowls, then invert onto serving plates, on top of artichoke puree. Top with fried shallot or french fried onions.


inspired by the Salad Tropicazienne at Boulud Sud, NYC.

Angio Foods Used

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