Tomato and Artichoke Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Healthy salad from Marcus Samuelsson of Aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry Sauvignon Blanc Ingredients:
2 large artichoke bottoms, cooked and cleaned |
2 red vine-ripened tomatoes |
2 yellow vine-ripened tomatoes |
2 ounces pistachios, ground into a flour (grind pistachios in grinder) |
16 ounces white port |
16 ounces white wine |
2 1/2 cups arugula |
salt and pepper |
3/4 cup sherry wine vinegar |
1 cup olive oil |
salt and pepper |
Directions:
1. Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
2. Bring a second pot of water to a boil.
3. Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
4. In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
5. Dress salad with vinaigrette.
6. Place salad in a single line on plate alternating tomatoes and artichokes.
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