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Arugula and Baby Artichoke Salad

Arugula and Baby Artichoke Salad

Arugula and Baby Artichoke Salad

Arugula and Baby Artichoke Salad

Ingredients

  1. For artichokes:
  2. 2 lemons
  3. 8 baby artichokes, trimmed
  4. 1 tablespoon extra-virgin olive oil
  5. Fine sea salt and freshly ground pepper
  6. 1/4 cup plus 2 tablespoons white wine
  7. 2 tablespoons pistachios
  8. Pinch of freshly grated Parmesan cheese
  9. For croutons
  10. 2 tablespoons butter
  11. Sourdough bread, crusts removed, cut into 24 cubes (1 inch each)
  12. Coarse salt and freshly ground peppe
  13. For salad:
  14. 8 ounces arugula, washed and dried
  15. 2 tablespoons pistachios, chopped
  16. Fine sea salt and freshly ground black pepper
  17. 2 tablespoons Sherry Vinaigrette, recipe below
  18. 1 ounce Parmesan cheese, shaved

Directions

  1. Make artichokes: fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
  2. Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
  3. Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.
  4. Make croutons: heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper.
  5. Transfer to a paper-towel-lined plate to drain. Let cool.
  6. Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper.
  7. Drizzle with vinaigrette and toss gently to combine.
  8. Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

Serves 4.

Sherry Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons sherry-wine vinegar
1/2 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup olive oil
1/4 cup canola oil
Fine sea salt and freshly ground white pepper

  1. In a medium bowl, whisk together mustard and vinegars until frothy. Continue mixing vinegars with an immersion blender while slowly pouring in each oil; season with salt and pepper.
  2. Transfer vinaigrette to a tightly sealed jar and keep refrigerated until ready to use. Mix well before using.

Makes 1 cup.

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