+
0 (0)

Categories: Quick and easy, Salads, Vegetarian

Artichoke salad

Artichoke salad
Los Angeles Times

There's nothing more alluring than a nice, close shave. And it doesn't apply only to a man's face: Vegetables and fruits could use a shave, too. No, they don't get a 5 o'clock shadow. And no, you don't shave them ... Read more

Total time: 45 minutes | Serves 4
Note: From chef Stefano De Lorenzo at La Botte restaurant in Santa Monica.

Dressing

  • 1/2 teaspoon Dijon mustard
  • 1 ice cube
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup plus 1 teaspoon best-quality olive oil, divided
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Step 1In a large bowl, whisk the Dijon mustard, ice cube and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes two-thirds cup.)

Salad and assembly

  • 12 fresh baby artichokes
  • Juice of 1/2 lemon
  • Dressing
  • 1 small white celery heart
  • 1/2 cup freshly shaved Parmigiano-Reggiano, divided
  • Salt and pepper to taste
  • 4 cups baby arugula, cleaned and trimmed
  • Olive oil

Step 1Trim the ends of the stems and pare down the artichokes to the tender leaves and hearts. As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.

Step 2Using a mandoline, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tablespoons of dressing. Still using the mandoline, delicately slice the celery heart and add to the bowl with the artichoke slices. Add one-fourth cup Parmigiano-Reggiano, tossing gently, and season to taste with salt and pepper.

Step 3Place the arugula in another bowl and toss with 1 to 2 tablespoons dressing or to taste. Gently combine the arugula and the artichoke-celery mixture. Add the remaining Parmigiano-Reggiano and transfer to a chilled salad bowl.

Step 4Drizzle the salad with the remaining teaspoon of olive oil. Pass the remaining dressing on the side.

Each serving:
345 calories; 5 grams protein; 15 grams carbohydrates; 7 grams fiber; 30 grams fat; 6 grams saturated fat; 8 mg. cholesterol; 349 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and easy
Sautéed cauliflower leaves with soft mascarpone polenta
Lemon dill potato salad
Snow-crab rolls with caviar
Bistro Steak