Composed Salad With Green Olive and Garlic Vinaigrette
- 4 artichokes
- 1 lemon, halved
- 4 medium zucchini, cut into 1/4-inch rounds
- 16 cups stemmed chicory
- 1/2 teaspoon olive oil
- 4 red bell peppers, roasted, peeled, seeded and cut into 1/4 inch strips
- 12 1/4-inch slices baguette, toasted
- 1/2 cup pitted and chopped green olives
- 4 cloves garlic, peeled and minced
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- 2 tablespoons plus 2 teaspoons olive oil
- Salt and freshly ground pepper to taste
- To make the salad, cut the stems off the artichokes so they will stand straight.
- Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke.
- Rub all surfaces with the lemon halves.
- Bring a large pot of water to the boil.
- Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes.
- Set the artichokes aside and reserve 1/2 cup of the steaming liquid.
- When the artichokes are cool enough to handle, scoop out the choke.
- Preheat broiler.
- Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute.
- Set aside.
- Wash but do not dry the chicory.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat.
- Let stand for 5 minutes.
- Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl.
- Whisk in the reserved artichoke steaming liquid.
- Season with salt and pepper.
- Divide the chicory among 4 large plates, mounding it in the center of each.
- Arrange the artichokes, zucchini and red peppers around the chicory.
- Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.
artichokes, lemon, zucchini, chicory, olive oil, red bell peppers, baguette, green olives, garlic, lemon juice, olive oil, salt
Taken from cooking.nytimes.com/recipes/3510 (may not work)