Artichoke And Smoked-Salmon Salad

By Charlie Trotter

Published February 27, 2001

Total Time
1 hour 30 minutes
Rating
3(7)
Comments
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Ingredients

Yield:4 servings

  • ½ bunch parsley

  • 4 artichokes, each slightly larger than a baseball

  • About 8 tablespoons high quality extra virgin olive oil, or as needed

  • 1 carrot, peeled and chopped

  • 1 small onion, peeled and chopped

  • 2 stalks celery; 1 chopped, 1 in fine julienne

  • ½ apple, chopped

  • 1 small bulb fennel; ½ chopped, ½ in fine julienne

  • 4 cloves garlic, peeled

  • 2 large or 3 small bay leaves

  • ½ teaspoon black peppercorns

  • 1 cup haricots verts, blanched

  • ½ red onion, peeled and sliced paper thin

  • 3 tablespoons pitted, slivered calamata olives

  • 2 heaping tablespoons Spanish arbequina olives, quartered

  • Salt and freshly ground black pepper

  • Juice of ½ lemon

  • 4 ounces smoked salmon, julienned

  • 3 to 4 leaves basil, in chiffonade

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 7 milligrams cholesterol; 415 calories; 21 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 12 grams fiber; 879 milligrams sodium; 12 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.

  2. Step 2

    Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and ½ cup water. Cover, and simmer until very tender, 30 minutes. Cool.

  3. Step 3

    Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.

  4. Step 4

    Drizzle salad with 2 ½ to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.

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Ratings

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Comments

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Jennifer O

Scrolling through recipes for smoked salmon, I also had all the ingredients like Cathe's comment. Except I used hot smoked salmon and Castelvetrano olives. This was very delicious. Will be making again.

Miguel

Of course I added the cooked vegetables as well to the large bowl. Removed the bay leaves and wished to remove the peppercorns also but they are hard to find. The uncooked vegetables may be very fibrous so test them first. I didn't use smoked salmon. I had Alaskan baked salmon on the side with a citrus orange marinade. I loved it after all this work.

Cathe

Strangely, I have all ingredients at hand. French olives, though. No excuse but to delve in. Purple artichokes! The sweetest fennel!

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