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Warm Bread and Baby Artichoke Salad
with Marinated Crescenza
Makes 6 Servings
Ingredients
*1 loaf French bread, crust removed
*1 tablespoon pure olive oil
* FOR THE ARTICHOKES:
*12 baby artichokes
*1 lemon
*2 tablespoons pure olive oil
*2 cloves garlic, crushed
*1 sprig rosemary
*Salt and pepper
* FOR THE CRESCENZA:
*3 tablespoons extra virgin olive oil
*1 tablespoon chopped Italian parsley
*1 teaspoon chopped thyme
*1 tablespoon chopped basil
*9 ounces Crescenza cheese (fresh Mozzarella may be substituted)
*Salt and pepper
* FOR THE SALAD & VINAIGRETTE:
*1/4 pound of salad greens, washed and spun dry (the mixture should consist of hardy greens, i.e., arugula, mizuna, treviso or radicchio)
*1 tablespoon minced shallots
*1 tablespoon minced chives
*1 tablespoon cut basil
*1 tablespoon balsamic vinegar
*1 teaspoon red wine vinegar
*3 tablespoons extra virgin olive oil
*Salt and pepper
Instructions
1Tear the bread into small pieces and set aside.
2Remove the tough outer leaves and the choke from the baby artichokes and place them into water with the juice of 1 lemon. Slice and immediately saute over medium high heat in 2 tablespoons pure olive oil. Add the garlic and rosemary to the pan and cook for about 5 minutes or until cooked through. Season well with salt and pepper. Place onto a cookie sheet to cool.
3To prepare the Crescenza, mix together the extra virgin olive oil and the chopped herbs. Cover the cheese with the oil and herb mixture and season with salt and pepper. This step should be done the prior day if possible.
4To prepare the salad and vinaigrette, place the greens into a mixing bowl along with the herbs. Make a vinaigrette by placing the two vinegars into a mixing bowl and slowly adding the oil while whisking. Season with salt and pepper.
5Place a saute pan over medium high heat and add the remaining 1 tablespoon of pure olive oil. Add the bread and cook until golden brown and crispy, about 4 minutes. Add the baby artichokes and cook for another minute or until they are hot. Place into the bowl of greens and toss with the viniagrette. Season to taste with salt and pepper.
6To serve, place three small pieces of the crescenza down onto six individual plates and place a mound of salad into the center of each plate.
Source
Recipe courtesy of Executive Chef Traci Des Jardins, Jardiniere, San Francisco, CA