A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
- Servings: 4
Source: Martha Stewart Living, April 1997
- 12 anchovies
- 1 large clove garlic
- 1 large whole egg
- 1/2 cup olive oil (use the tomato oil from Tomato Confit and enough olive oil to make 1/2 cup)
- 1/2 cup freshly squeezed lemon juice
- Freshly ground pepper
- 1 small head frisee
- 10 baby artichokes
- 1 recipe Tomato Confit for Raw-Artichoke-and-Tomato Salad
Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.