Raw artichoke salad with harissa dressing

1 Servings

Ingredients

Quantity Ingredient
¾ teaspoon Harissa; recipe follows
2 tablespoons Water
¼ teaspoon Salt
1 tablespoon Lemon juice
2 tablespoons Olive oil
4 Artichokes
2 tablespoons Capers; drained
1 tablespoon Chopped mint
1 small Tomato peeled; seeded, and chopped

Directions

DRESSING

Make dressing: In a bowl, combine the harissa, water, salt, and lemon juice. Whisk in the olive oil and set aside.

Prepare the artichokes by removing the leaves and choke. Remove the stem, and pare off any hard green parts for the bottom of the artichoke. Put in acidulated water to prevent discoloration. Using a madoline or very sharp knife, thinly slice the artichoke bottoms and toss with the dressing. Let marinate for 15 minutes.

Divide the artichokes among four plates, and sprinkle with the capers, mint, and garnish with finely diced tomato.

Yield: 4 servings

Notes: Recipe courtesy of Nora Pouillon, Restaurant Nora and Asia Nora Recipe by: Cooking Live Show #CL9062 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998

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