Artichoke Heart Salad with Asiago Cheese

Title:
Artichoke Heart Salad with Asiago Cheese

Yield:
4 Servings

Categories:
Artichoke,
Salad




Ingredients:





     2 lg Artichokes


     1 lg Orange; juiced


     1 md Fennel bulb


     1 sm Red onion


     1    Orange; peeled, seeded and


          -sliced


     2    Cloves garlic; finely


          -chopped


     1 tb Chopped fresh tarragon


     2 ts Extra-virgin olive oil


     1    Pinches chili flakes


          Salt; to taste


     8    Leaves butter lettuce


     1 oz Asiago cheese; grated OR


          -shaved with a vegetable


          -peeler






 Prep time: 30 minutes


 


 Artichoke hearts. Using a very sharp paring knife, cut away all the leaves


 and the choke to get to the heart; discard outer leaves, choke and thistle.


 


 Thinly slice raw hearts and place them in a bowl with orange juice.


 


 Remove outer leaves and top, feathery parts of fennel. Remove onion skin


 and cut off both ends of onion. Slice fennel and onions paper thin, and add


 to raw hearts. Add orange slices, garlic, tarragon, olive oil and chili


 flakes, and season with salt to taste. Allow to stand at room temperature


 for 15 minutes. Retoss and serve on leaves of butter lettuce. Top with


 Asiago cheese shavings.


 


 Per serving: 159 calories, 28% fat (4.9g), 51% carbs, 21% protein.


 


 >recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on


 98Feb


 


 Notes: Artichoke hearts, served raw in the Mediterranean style, "cooked" in


 orange juice and tossed in a salad with fennel; serve as a complement to


 salty meats or cheeses. Jesse Cool, chef-owner of Flea Street Cafe, Menlo


 Park, CA. Author of: Onions: A Country Garden Cookbook (1995); Tomatoes


 (1994); Breakfast in Bed (1997).


 


 Recipe by: Jesse Cool for SHAPE


 


 Posted to EAT-LF Digest by KitPATh 
on Feb 16,


 1998