Читать книгу A Dash of Romance - Elizabeth Harbison - Страница 9

ARTICHOKE SALAD WITH CARAMELIZED SHALLOT AND CHAMPAGNE TRUFFLE VINAIGRETTE

Serves 4

3 tbsp of extra virgin olive oil

3 shallots, sliced and tossed with a little brown sugar

1 large garlic clove, minced fine

1 tbsp lemon juice

1 tbsp brut champagne or sherry

2 tbsp champagne vinegar

3 tbsp white truffle oil

Pinch of salt

Freshly ground black pepper

2 cups artichoke hearts, marinated in oil and drained

1 cup baby arugula, washed and drained

Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add the sliced shallots and sauté slowly until they start to caramelize. Once the shallots start to achieve a deep amber color, toss in the garlic and sauté for one minute.

Remove pan from heat.

Whisk together lemon juice, champagne or sherry and champagne vinegar. While whisking briskly, slowly drizzle in the white truffle oil. Add salt and a grind or two of black pepper.

Put the artichokes into the pan with the shallots and garlic and heat very gently over low heat, tossing the artichokes to fully integrate the flavor of the shallots and garlic.

Remove artichokes, shallots and garlic, placing them in a decorative bowl. Pour the champagne and truffle oil mixture over them. Toss again.

Add arugula. Toss again.

Serve warm or chilled.