Artichoke Walnut And Mesclun Salad Recipes

PORCINI, ARTICHOKE AND FOIE GRAS SALAD

Steps:

• Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick).
• Clean the porcini mushrooms and remove the stems. Cut into "batonnets" slices that are 1 1/2 inch long by 1/4-inch thick.
• In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized.
• Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side.
• To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece. Spoon about 2 tablespoons of the Vinaigrette over each salad. Sprinkle with walnuts.
• Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.

MESCLUN GREENS WITH TOASTED PECANS, SHAVED BRAISED ARTICHOKES, TOSSED IN A ROASTED SHALLOT VINAIGRETTE

Steps:

• Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper. Divide the greensequally onto 4 chilled salad plates. Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline.
• In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper. Yield: 1 cup
• Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover. To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.

ARTICHOKE, WALNUT, AND MESCLUN SALAD

Steps:

• Preheat oven to 375°F.
• Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
• In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.