The dressing for this elegant composed salad is made mostly from pureed tomatoes.

Martha Stewart Living, August 1994


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Puree 3/4 cup cherry tomatoes in a blender and strain through a sieve; discard solids. Combine tomato juice, 1 tablespoon each lemon juice and oil, olives, and saltand pepper to taste in a bowl; set aside.

  • Trim tough outer leaves of artichokes. In a 3-quart pot fitted with a steamer, bring 2 inches of water to a boil. Steam artichokes for 10 minutes, or until tender. Remove from pot; set aside to cool.

  • Heat oven to 400 degrees. Heat a nonstick ovenproof skillet with 1 teaspoon oil over medium heat. Season both sides of fillets with salt and pepper; place in pan. Cook, on one side only, until well browned, about 4 minutes. Finish cooking in oven, about 3 more minutes.

  • Meanwhile, quarter artichokes; remove choke only if it is purple. Toss artichokes with remaining lemon juice and olive oil and chopped chervil. Slice pear or cherry tomatoes in half. Set aside.

  • Slice fennel crosswise as thinly as possible and arrange on 4 plates. Place fish on top of fennel and arrange artichokes, halved tomatoes, and spinach on plate around fish. Spoon dressing over fish and vegetables. Garnish with chervil sprigs.