1. Artichoke Salad with Black Olive
Category: Appetizer
Style: European
Special Consideration: Non-Vegetarian
Servings: 1-2
INGREDIENTS
For the Artichokes
Artichokes 100 gm
Olive oil 50 ml
Onion, diced 50 gm
Small carrot 50 gm
Cloves garlic 02 gm
Sprigs thyme ¼ gm
White wine 01 ml
Lemon 2 ml
Water 100 ml
Salt 01 gm
Peppers and Peaches
Red peppers 100 gm
White peppers ¼ gm
Olive oil 30 ml
Salt 01 gm
Pepper ¼ gm
Peaches, peeled and cut into quarters 50 gm
Champagne Vinegar 10 ml
Sage leaves ¼ gm
Preparation
Champagne Vinaigrette
Mix all of the ingredients except the olive oil. Then add the olive oil in a thin stream, constantly whisking until fully incorporated.
Peppers and Peaches
Preheat oven to 400ºF.Remove the seeds from the peppers. Place in a baking dish and add ½ cup olive oil and salt and pepper.
Cook for about 20-25 minutes. Then remove and place into a bowl with the liquid and cover with plastic wrap for about 15
minutes. When cold, remove the skin.Cut the peppers in small rectangles, 3 pieces per person. Plate the peppers side by side.
Heat a pan with a little olive oil. When warm, add the peaches. After a few seconds, flip them and remove from stovetop at the
same time. Place the peaches onto a plate and refrigerate.When cold, place the peaches over the peppers, 3 pieces per person.
When ready to serve, pour Vinaigrette over the peaches.Garnish with (whole or julienned) sage leaves.