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Ingredientes
- 1 Tbsp. Dijon mustard
- 3 Tbsp. sherry wine vinegar
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 c. almond or possibly safflower oil Salt to taste Freshly-grnd while pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1/2 c. diced fresh artichoke hearts Salt to taste Freshly-grnd while pepper to taste
- 1/2 c. diced carrots
- 1/2 c. diced green beans
- 1/2 c. diced red onion
- 1/2 c. diced radicchio
- 1/2 c. fresh corn kernels
- 1/2 c. diced celery
- 1/2 c. diced ripe avocado
- 1/4 c. minced peeled seeded tomato
- 4 tsp grated Parmesan cheese
- 1 c. bite-size mixed greens of your choice (curly endive, chicory, baby lettuce)
Direcciones
- Prepare the vinaigrette: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season to taste with salt and pepper and set aside. Whisk again when ready to serve.
- Prepare the salad: In a small skillet, heat the extra virgin olive oil. Season the diced artichokes lightly with salt and pepper and saute/fry till al dente, about 3 min. Transfer to a large bowl and let cold.
- Blanch the carrots and beans by placing in a wire sieve. Set the sieve into a large pot of boiling salted water and cook till al dente, 2 to 3 min. Plunge into cool water to stop the cooking process. Drain, cold, and add in to the artichokes. Add in the onion, radicchio, corn, and celery.
- When ready to serve, dice the avocado and the tomato and add in to the other vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
- Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
- Divide the salad greens among 4 salad plates. Mound the minced salad on the greens and serve immediately.
- This recipe yields 4 servings.
- Comments: No one I know grows better vegetables than the Chino family on their farm in Rancho Santa Fe. If you live in Southern California it's worth a trip just to see them growing in their fields. If you live further afield, shop carefully at your local farmer's market. What tastes better on a warm summer day than a fresh vegetable salad!
- Wine Recommendation: It"s always a challenge to find a wine which can match the acidic power of a good vinaigrette but I find which some of the really rounded and rich Californian Chardonnays can taste surprisingly good with a salad like this. Estancia, Woodbridge (from Robert Mondavi) and Beringer Chardonnays are all readily available and represent great value. Don"t be surprised if you find something you really like at your wine store for around $10!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 322 | 82% |
| Total Fat 36.5g | 46% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 100mg | 4% |
| Potassium 383mg | 11% |
| Total Carbs 14.94g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.16g | 2% |
| Protein 4.82g | 8% |
