Composed Salad With Green Olive and Garlic Vinaigrette

Ingredients

The salad:

• 4 artichokes
• 1 lemon, halved
• 4 medium zucchini, cut into 1/4-inch rounds
• 16 cups stemmed chicory
• ½ teaspoon olive oil
• 4 red bell peppers, roasted, peeled, seeded and cut into 1/4 inch strips
• 12 1/4-inch slices baguette, toasted

The vinaigrette:

• ½ cup pitted and chopped green olives
• 4 cloves garlic, peeled and minced
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 2 tablespoons plus 2 teaspoons olive oil
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    281 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 17 grams dietary fiber; 12 grams sugars; 10 grams protein; 612 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the salad, cut the stems off the artichokes so they will stand straight. Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke. Rub all surfaces with the lemon halves. Bring a large pot of water to the boil. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes. Set the artichokes aside and reserve 1/2 cup of the steaming liquid. When the artichokes are cool enough to handle, scoop out the choke.
2. Preheat broiler. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute. Set aside. Wash but do not dry the chicory. Heat the olive oil in a large skillet over medium-high heat. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat. Let stand for 5 minutes.
3. Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl. Whisk in the reserved artichoke steaming liquid. Season with salt and pepper. Divide the chicory among 4 large plates, mounding it in the center of each. Arrange the artichokes, zucchini and red peppers around the chicory. Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.

About 1 hour