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Raw-Artichoke-and-Tomato Salad

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A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.

Source: Martha Stewart Living, April 1997
Servings

Ingredients

Directions

Cook's Notes

The tomato confit should be made first (even a day or two ahead), so that the oil can be used for the anchovy dressing. Plain olive oil can be used instead. Raw eggs should not be used in food for pregnant women, babies, young children, or anyone whose health is compromised.

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