Prep 40 mins
Cook 0 mins
Fresh artichokes are really worth the effort of preparing them, and this salad shows them off beautifully. A great first course, the salad in larger portions also makes a nice lunch.
- 1 1⁄2 tablespoons fresh lemon juice
- 1 large shallot, minced (to yield 3 TBS)
- 1 tablespoon Dijon mustard
- 4 1⁄2 tablespoons extra virgin olive oil
- 1 1⁄2 teaspoons minced fresh tarragon
- kosher salt
- fresh ground black pepper
FOR THE SALAD
- 1 large lemon, juice of
- 4 large whole artichoke bottoms (prepared for cooking)
- 2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d)
- 3 hardboiled egg, quartered
- In a small bowl, whisk 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.
- 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 bobbling 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.