Grilled Baby Artichoke, Gigante Beans and Feta Salad
- 2 ounces Gigante beans, cooked
- 8 baby artichoke halves, blanched and grilled
- 1 cup toasted garlic vinaigrette
- 1/2 roasted red pepper, torn into 3 pieces
- 4 fresh basil leaves
- 2 ounces French Feta cheese
- 1/4 -ounce Baby arugula
- 1 -ounce toasted garlic and red wine vinaigrette
- 1/4 -ounce basil oil
- Kosher salt and black pepper
- 8 tablespoons canola oil
- 1 1/2 tablespoons thinly sliced garlic
- 4 tablespoons red wine vinegar
- 1 1/2 tablespoons fresh chopped oregano
- 1 1/2 tablespoons minced shallots
- 4 tablespoons extra-virgin olive oil
- Salt, pepper, to taste
- 1/2 teaspoon sugar
- First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade.
- Do this while they are still warm from cooking so they absorb the marinade as they cool.
- It is best to prepare these the day before so they fully take on the flavor of the marinade.
- Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette.
- Season with a pinch of pepper, as the feta is already salty.
- Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.
- Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.
- Garnish the edge of the salad with basil oil.
- Yield: 1 serving
- Toast sliced garlic in 2 tablespoons canola oil.
- Whisk together the toasted garlic and all other ingredients except the remaining oils.
- Slowly whisk the oil into the vinegar mixture to emulsify.
- Season with salt, pepper, sugar.
- Yield: 1 cup
beans, garlic, red pepper, fresh basil, cheese, arugula, garlic, basil oil, kosher salt, canola oil, garlic, red wine vinegar, oregano, shallots, extravirgin olive oil, salt, sugar
Taken from www.foodnetwork.com/recipes/grilled-baby-artichoke-gigante-beans-and-feta-salad-recipe.html (may not work)