Composed Salad With Green Olive and Garlic Vinaigrette

  1. To make the salad, cut the stems off the artichokes so they will stand straight.
  2. Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke.
  3. Rub all surfaces with the lemon halves.
  4. Bring a large pot of water to the boil.
  5. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes.
  6. Set the artichokes aside and reserve 1/2 cup of the steaming liquid.
  7. When the artichokes are cool enough to handle, scoop out the choke.
  8. Preheat broiler.
  9. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute.
  10. Set aside.
  11. Wash but do not dry the chicory.
  12. Heat the olive oil in a large skillet over medium-high heat.
  13. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat.
  14. Let stand for 5 minutes.
  15. Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl.
  16. Whisk in the reserved artichoke steaming liquid.
  17. Season with salt and pepper.
  18. Divide the chicory among 4 large plates, mounding it in the center of each.
  19. Arrange the artichokes, zucchini and red peppers around the chicory.
  20. 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)

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