Salad Capricciosa

Name: Salad Capricciosa
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 artichokes (each about 4 in. wide); 57 grams can anchovy fillets, drained; 1 head celery (about 2 1/2 in. wide); 2 dried bay leaves; 1 teaspoons dried thyme; 118 milliliters dry white wine; 473 milliliters fat-skimmed chicken broth; 2 heads fennel (each 3 to 3 1/2 in. wide); 2 larges hard-cooked large eggs, shelled and mashed; 4 leeks (each about 3/4 in. thick); 1 teaspoons salt; 59 milliliters whipping cream; 237 milliliters champagne vinegar or white wine vinegar

Salad Capricciosa might be just the main course you are searching for. This recipe serves 2. This recipe covers 47% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 563 calories, 26g of protein, and 21g of fat per serving. Head to the store and pick up thyme, anchovy fillets, fat-skimmed chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

In a 5- to 6-quart pan, combine broth, vinegar, wine, bay leaves, thyme, salt, and 1 cup water.

Ingredients you will need

Bay Leaves

Vinegar

Broth

Thyme

Water

Salt

Wine

Equipment you will use

Frying Pan

Break off artichoke leaves down to fleshy bottoms (save leaves to cook for other uses, if desired). With a vegetable peeler or knife, trim fibers from artichoke bottoms and trim stem ends; with a spoon, scrape out and discard fuzzy centers. Rinse artichoke bottoms and add to pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 15 minutes.

Ingredients you will need

Artichoke Bottoms

Artichoke

Vegetable

Equipment you will use

Peeler

Knife

Frying Pan

As artichokes cook, rinse fennel and trim off stalks 1 to 2 inches above heads. Reserve feathery green leaves; discard stalks. Trim discolored spots, coarse fibers, and root ends from heads.

Ingredients you will need

Artichoke

Fennel

Cut heads in half vertically.

Trim root ends and coarse tops from leeks; peel 1 layer off each leek. From green end, cut each leek in half lengthwise just down to white part. Rinse under running water, flipping green ends.

Ingredients you will need

Leek

Water

Trim tops off celery stalks to make head 8 to 9 inches long. Rinse.

Ingredients you will need

Celery Rib

Lay fennel, leeks, and celery over artichokes in pan (liquid does not cover). Cover pan and simmer until vegetables are just tender when pierced, 15 to 20 minutes longer.

Ingredients you will need

Artichoke

Vegetable

Celery

Fennel

Leek

Equipment you will use

Frying Pan

Let cool, covered, at least 1 hour. Lift out the vegetables.

Ingredients you will need

Vegetable

Boil cooking liquid over high heat, uncovered, until reduced to 3/4 cup, about 15 minutes.

Pour through a strainer into a glass measure; discard residue. If needed, add water. Return liquid to pan, add cream, and bring to a boil over high heat.

Ingredients you will need

Cream

Water

Equipment you will use

Sieve

Frying Pan

Remove from heat.

Slice vegetables vertically into 4 or 8 equal portions each (or cut thinner if desired). Arrange vegetables equally on plates, moisten with dressing, drape with anchovies, and sprinkle evenly with eggs. Chop some of the reserved green fennel leaves and use to garnish salads.

Ingredients you will need

Vegetable

Anchovies