Read an Excerpt
Raw Baby Artichoke Salad Insalata di Carciofi Crudi
Serves 4
12 baby artichokes 4 lemons 4 tablespoons extra virgin olive oil 1 12 teaspoons salt
The baby artichokes in this salad are eaten raw, and they are so delicate and tasty—like the petals on a rose. Serve this delightful salad as a first course or as a side dish with veal scaloppini or sauteed chicken.
Slice off the top 14 to 12 inch from one artichoke to remove the thornlike tips, if necessary. Slice the stem end so it's even with the base and pull away any dry or tough outer leaves. Transfer to a large bowl of cold water and add the juice from 1 lemon. Repeat with remaining artichokes.
Drain the artichokes and cut each in half lengthwise. Place halves cut side down on a cutting board and thinly slice lengthwise.
Place the artichoke slices in a large bowl and add the juice from the remaining 3 lemons, olive oil, and salt. Toss to combine. Serve immediately.
********************
Asparagus Salad with Potato-Anchovy Dressing Insalata di Aspˆragi con Patate Condite con Salsa di Acciughe
Serves 4 to 6
2 pounds thin asparagus spears, woody ends trimmed 1 large potato, peeled and diced 4 tablespoons extra virgin olive oil 8 whole anchovies, chopped 12 cup chopped fresh parsley 4 tablespoons fresh lemon juice Salt and freshly ground black pepper
An interesting blend of salty anchovies, starchy potato, and fresh sweet asparagus. This side dish pairs perfectly with sauteed or grilled chicken and steak. If desired, you can make the dressing in advance and refrigerate. Reheat in a small saucepan over low heat until warm.
Blanch theasparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and immerse in a large bowl of ice water to prevent further cooking. Drain and set aside.
Cook the potato in a small pot of rapidly boiling water for 10 minutes, until fork-tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the anchovies and potato and, using the back of a spoon, mash the two together until blended. Saute 2 minutes, until hot. Remove from the heat and stir in the parsley and lemon juice. Season to taste with salt and pepper.
To serve, transfer the asparagus to a serving plate and spoon anchovy dressing over top.
Copyright 2001 by Gioietta Vitale with Robin Vitetta-Miller
