xposted: chez panisse fennel artichoke salad

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* Exported from MasterCook *

 

Shaved Fennel, Artichoke, And Parmesan Salad - Chez Panisse

 

Recipe By : Alice Waters, Chez Panisse Vegetables

Serving Size : 6 Preparation Time :0:00

Categories : *Unsorted Recipes Restaurants

Salads 2Send

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large artichokes

2 lemons

2 large fennel bulbs

1/4 cup extra-virgin olive oil

1 tablespoon white truffle oil -- may be doubled

salt and pepper

3 ounces parmigiano reggiano

1/2 cup Italian parsley -- leaves only

 

DIRECTIONS:

 

1) Pare the artichokes down to their hearts and scoop out the chokes with a

spoon, dropping them into water acidulated with the juice of 1 of the lemons.

 

2) Cut off the feathery tops of the fennel at the base of their stalks and

remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin

or a very sharp knife. Remove the artichoke hearts from the water and slice them

very thin the same way.

 

3) Assemble the salad in layers on a large platter or on individual salad

plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over

the fennel and drizzle with salt and pepper. Then make a layer of the artichoke

hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly

with another third of the oils, and season with salt and pepper. Cut thin

shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange

them on top of the artichoke slices. Scatter the parsley leaves over the cheese,

season with salt and pepper, squeeze more lemon juice over, and drizzle evenly

with the rest of the oils. Serve immediately.

 

SOURCE: Alice Waters' Chez Panisse Vegetables (San Fran)

 

The method of preparing this salad -- paper-thin shavings of vegetables, usually

raw, tossed together and lightly dressed just before serving -- has become a

regular theme on the restaurant's menus. The variations are extensive (peppers,

celery, and radishes are often added) and always fresh and satisfying.

 

Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this

salad. Another autumnal variation on this salad theme is to dress the shavings

of fennel with lemon and olive oil and top with shavings of fuyu persimmon

accented with a few drops of balsamic vinegar.

 

EACH 211 cals, 16 g fat (62% cff) estimated by mastercook and

kitpath 3/99

 

 

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Nutr. Assoc. : 0 0 0 0 5470 0 0 0

 

 

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