CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Fresh Artichoke Salad

With Greens, Radishes, Hard-Boiled Egg and Mustard-Herb Vinaigrette

Serves 6

Fresh artichokes are a sure sign of spring! When simmered in a lemony cooking liquid, cooled slightly and dressed with a mustard-herb vinaigrette, this salad definitely leans towards a warmer weather dish, yet it’s hearty enough for those cooler days that linger. Zesty hydroponic watercress, thinly sliced watermelon radish and a little hard-boiled egg bring added substance. The zesty mustard-herb vinaigrette brings it all home.

Ingredients

  • 6 Artichokes, fresh, trimmed, quartered, chokes removed
  • To Taste: Juice of 3 or 4 Lemons
  • 2 Tbsp. Dijon Mustard
  • 2 Tbsp. White Wine Vinegar
  • 1 tsp. Shallots, fresh, minced
  • 1/2 tsp. Thyme, fresh, leaves of
  • 6 Tbsp. Olive Oil
  • 1 tsp. Chives, minced, fresh
  • 1 tsp. Parsley, fresh, minced
  • To Taste: Garlic Salt Seasoning
  • To Taste: Black Pepper, freshly ground
  • 1 cup Radishes, assorted, including watermelon radish, if available, thinly sliced
  • 1 bunch Hydroponic Watercress, trimmed
  • 4 Eggs, hard-boiled, peeled, quartered

Directions

  1. Simmer the artichokes in salted, lemon-tinged water until just tender. Drain and keep warm.
  2. In a small mixing bowl, whisk together the next set of ingredients and set aside.
  3. Prepare the final set of ingredients.
  4. When ready to serve, toss the artichokes with enough vinaigrette to coat and divide among individual plates. Gently toss the radishes and watercress with a little of the vinaigrette and disperse them in and around the artichokes. Divide the hard-boiled eggs among the plates and drizzle, to taste, with remaining vinaigrette.

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