yields
2 cups (extra will keep in refrigerator for up to 1 week)
1 cup fava beans, cleaned and blanched
1 cup strawberries, quartered
4 ounces fennel-infused salami, sliced thin (Olli Salumeria’s “Toscano” is a good choice)
½ pound watercress,
leaned, ¼ cup crispy croutons
4 Fried Artichokes (recipe follows)
White Balsamic Dressing (recipe follows)
6 ounces buttermilk
6 ounces all-purpose flour
Salt and pepper
4 baby artichokes
cleaned and thinly sliced
Oil, for frying
1½ cups extra-virgin olive oil
½ cup white balsamic vinegar
2 tablespoons honey
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Ingredients
Watercress Salad||
Fried Artichokes
White Balsamic Vinaigrette
steps
Watercress Salad
- Place favas, strawberries, salami, and watercress in mixing bowl. Add desired amount of dressing. Garnish with artichokes and croutons.
Fried Artichokes
- Place buttermilk in bowl and flour in separate bowl. Season buttermilk with salt and pepper.
- Heat oil in deep fryer to 350 degrees or in deep sauté pan over medium-high heat.
- Dip artichoke slices in buttermilk, then in flour, and fry until crispy.
White Balsamic Vinaigrette
- Place all ingredients in mixing bowl, whisking vigorously to incorporate. Adjust seasoning
as desired.
Date Published: 04.18.16
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- from Chef Gottselig of no. 246 in Decatur, Georgia
