|1 large||Orange; juiced|
|1 medium||Fennel bulb|
|1 small||Red onion|
|1||Orange; peeled, seeded and sliced|
|2||Cloves garlic; finely chopped|
|1 tablespoon||Chopped fresh tarragon|
|2 teaspoons||Extra-virgin olive oil|
|1||Pinches chili flakes|
|Salt; to taste|
|8||Leaves butter lettuce|
|1 ounce||Asiago cheese; grated OR shaved with a vegetable peeler|
Prep time: 30 minutes
Artichoke hearts. Using a very sharp paring knife, cut away all the leaves and the choke to get to the heart; discard outer leaves, choke and thistle.
Thinly slice raw hearts and place them in a bowl with orange juice.
Remove outer leaves and top, feathery parts of fennel. Remove onion skin and cut off both ends of onion. Slice fennel and onions paper thin, and add to raw hearts. Add orange slices, garlic, tarragon, olive oil and chili flakes, and season with salt to taste. Allow to stand at room temperature for 15 minutes. Retoss and serve on leaves of butter lettuce. Top with Asiago cheese shavings.
Per serving: 159 calories, 28% fat (4.9g), 51% carbs, 21% protein.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb
Notes: Artichoke hearts, served raw in the Mediterranean style, "cooked" in orange juice and tossed in a salad with fennel; serve as a complement to salty meats or cheeses. Jesse Cool, chef-owner of Flea Street Cafe, Menlo Park, CA. Author of: Onions: A Country Garden Cookbook (1995); Tomatoes (1994); Breakfast in Bed (1997).
Recipe by: Jesse Cool for SHAPE Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 16, 1998
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