Baby Artichoke Salad with Tomato Chili Water Vinaigrette

How to make Baby Artichoke Salad with Tomato Chili Water Vinaigrette Recipe

4 SERVINGS:

Ingredients:
2 cups Frisée lettuce, cleaned
2 cups Watercress, cleaned
2 tablespoons Olive oil
to taste Salt and black pepper
as needed Vegetable oil, for frying
1/2 cup Maui Sweet onion, sliced paper-thin
1/2 cup All-purpose flour, for coating onions
4 Baby artichokes, blanched, quartered
8 Asparagus tips, blanched
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Shallot, minced
1 teaspoon Basil, chopped
1 teaspoon Parsley, chopped
1 teaspoon Chives, minced
1 tablespoon Olive oil
1/2 tablespoon Lemon juice
1 Artichoke bottom, shaved as thin as possible

Method:
Toss the frisée and watercress with olive oil. Season with salt and pepper. Divide among 4 cold plates.

Heat oil to 375°F (190°C).

Toss the onion in flour to coat. Shake off excess flour. Deep-fry 1 minute, until brown and crispy. Drain well and place on top of greens.

Toss the baby artichoke quarters, asparagus tips, tomato, shallot, and herbs in oil and lemon juice. Season to taste and place on top of greens and onions.

Deep-fry the sliced artichoke bottom until crisp and sprinkle over the salad.

Spoon Tomato-Chile Vinaigrette (page 506) around the salads on the plate.