Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it's important to use super-fresh vegetables and top-quality olive oil and cheese.

Chris Cosentino
This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl halfway with cold water and squeeze in juice from 1/2 lemon. Working with 1 artichoke at a time, break off outer leaves at the base. Continue removing leaves until only innermost tender yellow leaves remain. Cut artichokes crosswise and discard prickly tips. Trim all but 1 in. of stem, then trim outer layer of stem and the base to remove any dark green bits. Put into lemon water.

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  • Mix remaining 3 tbsp. lemon juice, the oil, salt, and pepper in a bowl. Working with 1 artichoke at a time, blot dry, then shave lengthwise with a mandoline or a vegetable peeler into the oil mixture.

  • Add arugula and mint to artichokes; toss to coat. Divide salad among plates, then shave cheese over each.

Source

Beginnings: My Way to Start a Meal (Olive Press); Incanto, San Francisco

Nutrition Facts

150 calories; calories from fat 69%; protein 6.2g; fat 12g; saturated fat 3.6g; carbohydrates 7.3g; fiber 3.6g; sodium 242mg; cholesterol 9.5mg.
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