Spring artichoke salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Fennel bulb; thinly sliced |
| 2 | tablespoons | Red-wine vinegar |
| 6 | tablespoons | Extra-virgin olive oil; plus |
| 1 | teaspoon | Extra-virgin olive oil |
| 2 | teaspoons | Coarse salt |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | tablespoon | Fennel seeds; soaked in |
| Water until plump; drained | ||
| ½ | pint | Red cherry tomatoes; halved lengthwise |
| ½ | pint | Yellow pear tomatoes; halved lengthwise |
| 1 | teaspoon | Aged balsamic vinegar |
| ¼ | Red onion; thinly sliced | |
| 3 | Basil leaves; thinly sliced | |
| 4 | mediums | Artichokes |
| 1 | Lemon; halved | |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Cilantro; finely chopped |
| 12 | larges | Shrimp; peeled, deveined, |
| Tails left on | ||
| ¼ | cup | Pitted kalamata olives |
Directions
Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon pepper over it.
Set aside to marinate for about 20 minutes. In a small sauté pan over medium high heat, toast the fennel seeds until fragrant, about 5 minutes.
Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons extra-virgin olive oil, red onion, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside. Remove outer leaves from artichokes, trim tops to 1 inch from heart, and peel stems. Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a ⅛-inch thickness. In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and sauté, stirring constantly until just tender, about 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Add cilantro, and stir to combine. Set aside.
In a medium sauté pan, heat 1 teaspoon olive oil over high heat. Add shrimp; season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté until pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center.
Top with shrimp and garnish with olives. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat); 9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 2½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Raymond Blanc Converted by MM_Buster v2.0n.