Free Recipe Spring Artichoke Salad
Recipe Type: M Recipes
Recipe Preparation: stir
Cooking Ingredients for Spring Artichoke Salad Recipe
1 lg Fennel bulb; thinly sliced
2 tb Red-wine vinegar
6 tb Extra-virgin olive oil; plus
1 ts Extra-virgin olive oil
2 ts Coarse salt
1 ts Freshly ground black pepper
1 tb Fennel seeds; soaked in
Water until plump; drained
1/2 pt Red cherry tomatoes; halved
-lengthwise
1/2 pt Yellow pear tomatoes; halved
-lengthwise
1 ts Aged balsamic vinegar
1/4 Red onion; thinly sliced
3 Basil leaves; thinly sliced
4 md Artichokes
1 Lemon; halved
1/4 c Olive oil
1 tb Cilantro; finely chopped
12 lg Shrimp; peeled, deveined,
Tails left on
1/4 c Pitted kalamata olives
Spring Artichoke Salad Preparation
Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it. Set aside to marinate for about 20 minutes. In a small saute 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, 1/2 teaspoon salt, and 1/4 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 1/8-inch thickness. In a large saute pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and saute, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside. In a medium saute pan, heat 1 teaspoon olive oil over high heat. Add shrimp; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute 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@prodigy.net Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat); 9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Recipe from Raymond Blanc Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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