Recipe

Artichoke And Butter Lettuce Salad With Tarragon Vinaigrette Recipe

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Ingredients

4 1/2 tbsps extra virgin olive oil .
1 large shallot, minced (to yield 3 TBS) .
4 large whole artichoke bottoms (prepared for cooking) .
kosher salt .
fresh ground black pepper .
1 tbsp Dijon mustard .
VINAIGRETTE .
1 1/2 tsps minced fresh tarragon .
2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed & d) .
FOR THE SALAD .
1 large lemon, juice of .
3 hardboiled egg, quartered .
1 1/2 tbsps fresh lemon juice

Directions

Step #1 In a small bowl, shallot, whisk the lemon juice, & mustard & then slowly whisk in the olive oil to create an emulsion.
Step #2 Add the tarragon; season to taste with salt & pepper.
Step #3 Refrigerate until serving time.
Step #4 Bring a medium pot of salted water to a boil over high heat.
Step #5 Add the lemon juice & the prepared artichoke bottoms.
Step #6 To keep the artichokes from bobbling to the top, weight them with a pot lid that's smaller than the boiling pot.
Step #7 Keep the pot uncovered & adjust the heat to maintain a gentle simmer.
Step #8 Cook until the artichokes are tender when pierced with a knife, about 20 mins.
Step #9 Drain upside down on paper towels until cool.
Step #10 Tear the lettuce into bite size pieces.
Step #11 Halve each artichoke bottom & cut each half into 5 or 6 wedges.
Step #12 Put the artichoke wedges in a salad bowl & add 2 TBs of the vinaigrette; toss to coat.
Step #13 Add the lettuce & the remaining dressing & toss carefully.
Step #14 Arrange the salad on six plates & garnish with the egg wedges.
Step #15 Serve as soon as possible.
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