Composed Salad With Green Olive and Garlic Vinaigrette

Name: Composed Salad With Green Olive and Garlic Vinaigrette
Yield: 4 servings
Ingredients: 4 artichokes; 1 lemon, halved; 4 medium zucchini, cut into ¼-inch rounds; 16 cups stemmed chicory; ½ teaspoon olive oil; 4 red bell peppers, roasted, peeled, seeded and cut into ¼ inch strips; 12 ¼-inch slices baguette, toasted; ½ cup pitted and chopped green olives; 4 cloves garlic, peeled and minced; 2 tablespoons plus 2 teaspoons fresh lemon juice; 2 tablespoons plus 2 teaspoons olive oil; Salt and freshly ground pepper to taste

By Molly O’Neill

Published June 4, 1994

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

THE SALAD

4 artichokes
1 lemon, halved
4 medium zucchini, cut into ¼-inch rounds
16 cups stemmed chicory
½ teaspoon olive oil
4 red bell peppers, roasted, peeled, seeded and cut into ¼ inch strips
12 ¼-inch slices baguette, toasted

THE VINAIGRETTE

½ cup pitted and chopped green olives
4 cloves garlic, peeled and minced
2 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the salad, cut the stems off the artichokes so they will stand straight. Remove the tough outer leaves and cut 1 ½ inches off the top of each artichoke. Rub all surfaces with the lemon halves. Bring a large pot of water to the boil. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes. Set the artichokes aside and reserve ½ cup of the steaming liquid. When the artichokes are cool enough to handle, scoop out the choke.
Step 2
Preheat broiler. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute. Set aside. Wash but do not dry the chicory. Heat the olive oil in a large skillet over medium-high heat. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat. Let stand for 5 minutes.
Step 3
Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl. Whisk in the reserved artichoke steaming liquid. Season with salt and pepper. Divide the chicory among 4 large plates, mounding it in the center of each. Arrange the artichokes, zucchini and red peppers around the chicory. Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.