Photo: Annabelle Breakey
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Add arugula and mint to artichokes; toss to coat. Divide salad among plates, then shave cheese over each.
Beginnings: My Way to Start a Meal (Olive Press); Incanto, San Francisco
You May Like
%E2%80%94gave%20us%20this%20simple%20salad%20recipe.%20Because%20each%20ingredient%20shines%2C%20it's%20important%20to%20use%20super-fresh%20vegetables%20and%20top-quality%20olive%20oil%20and%20cheese.){kind=link}