Bon Appétit  SALADS - VEGETABLES
RECIPE NAME:  ARTICHOKE, MUSHROOM, FENNEL AND ENDIVE SALAD WITH LEMON MUSTARD CREAM
RECIPE BY: BON APPETIT!
SERVING SIZE: 4
PREPARATION TIME: -
 INGREDIENTS:
2 large globe artichokes -
12 to 16 large white mushrooms -
2 - fennel bulbs -
4 heads Belgian endive -
2 tablespoons Dijon mustard -
3 tablespoons lemon juice -
1 cup nonfat plain yogurt -
- - salt  pepper -
 
DIRECTIONS:
  • Trim the stems and cut across the top of the artichokes.
  • Remove most of the leaves - down to the white ones, and set the artichokes in a pan with 3 inches of boiling salted water.
  • Reduce the heat, cover the pan, and simmer until firm-tender, about 20 minutes.
  • Do not overcook.
  • Remove the artichokes from the pan with a slotted spoon,
  • Remove the remaining leaves and scoop out the fuzzy chokes.
  • Slice the artichoke hearts into 1/4 inch slices.
  • Slice the mushrooms thin, about 1/8 inch.
  • Cut the fennel bulbs into quarters and cut away and remove the tough center core.
  • Slice the fennel thinly.
  • Remove the ends from the endive and separate the leaves.
  • Whisk together the mustard, lemon juice and yogurt.
  • Toss the fennel, mushrooms and artichoke slices with half the dressing.
  • Arrange the endive on 4 salad plates and drizzle over most of the remaining dressing.
  • Top with the mushrooms, fennel and artichokes mixture.
  • Drizzle the remaining dressing over all.
Notes - Comments: To simplify the process of trimming the artichokes, partially cook them first in boiling water for about 15 minutes.  Drain and refresh under cold water, then  remove the leaves and scoop out the fuzzy choke.  If fennel is not in season, substitute celery, about 4 large stalks, strings removed.

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