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Artichoke & Butter Lettuce Salad with Tarragon Vinaigrette

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Serves 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.

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
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.

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

Photo: Scott Phillips

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