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Recipe

Artichoke & Butter Lettuce Salad with Tarragon Vinaigrette

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Scott Phillips

Servings: six as a first course.

In larger portions, this salad makes a nice lunch. An alternative cooking method for the artichokes is to steam them whole first and then remove the choke and leaves.

Ingredients

For the vinaigrette

  • 1-1/2 Tbs. fresh lemon juice
  • 1 large shallot, minced (to yield 3 Tbs.)
  • 1 Tbs. Dijon mustard
  • 4-1/2 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. minced fresh tarragon
  • Kosher salt and freshly ground black pepper

For the salad

  • Juice of 1 large lemon
  • 4 large whole artichoke bottoms (see How to prepare artichoke bottoms)
  • 2 heads butter lettuce, such as Bibb or Boston (about 6 oz. each), tough outer leaves removed, pale inner leaves washed and dried
  • 3 hard-cooked eggs, quartered

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 190
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 105
      Sodium (mg): 440
      Carbohydrates (g): 15
      Fiber (g): 7
      Protein (g): 8

Preparation

Make the vinaigrette:

  • In a small bowl, whisk together the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon; season to taste with salt and pepper. Refrigerate until serving time.

Make the salad:

  • Bring a medium pot of salted water to a boil over high heat. Add the lemon juice and the prepared artichoke bottoms. To keep the artichokes from bobbing to the top, weight them with a pot lid that’s smaller than the boiling pot. Keep the pot uncovered and adjust the heat to maintain a gentle simmer. Cook until the artichokes are tender when pierced with a knife, about 20 minutes. Drain upside down on paper towels until cool.
  • Tear the lettuce into bite-size pieces. Halve each artichoke bottom and cut each half into 5 or 6 wedges. Put the artichoke wedges in a salad bowl and add 2 Tbs. of the vinaigrette; toss to coat. Add the lettuce and the remaining dressing and toss gently. Arrange the salad on six plates and garnish with the egg wedges. Serve immediately.

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