Artichoke, Mushroom, Fennel and Endive Salad with Lemon Mustard Cream Recipe



Artichoke, Mushroom, Fennel and Endive Salad with Lemon Mustard Cream Recipes

Ingredients :

2 large globe artichokes

12-16 large white mushrooms

2 fennel bulbs

4 heads Belgian endive

2 tbsp Dijon mustard

3 tbsp lemon juice

1 cup nonfat plain yogurt

salt

black pepper

Method :

Trim the stems and cut across the top of the artichokes. Remove most of the leaves - down to the white ones - and set the artichokes in a pan with 3 inches of boiling salted water. Reduce the heat, cover the pan, simmer until firm-tender, about 20 minutes; do not overcook. Remove the artichokes from the pan with a slotted spoon. Remove the remaining leaves and scoop out the fuzzy chokes. Slice the artichoke hearts into 1/4 inch slices.

Slice the mushrooms thin, about 1/8 inch. Cut the fennel bulbs into quarters and cut away and remove the tough center core. Slice the fennel thinly. Remove the ends from the endive and separate the leaves. Whisk together the mustard, lemon juice, and yogurt. Toss the fennel, mushrooms, and artichoke slices with half the dressing. Arrange the endive on 4 salad plates and drizzle over most of the remaining dressing. Top with the mushrooms, fennel and artichokes mixture. Drizzle the remaining dressing over all.

Serves 4

A generous, satisfying salad - serve for lunch, light supper, as an elegant first course or a festive dinner. The artichoke hearts should be somewhat firm, not cooked until soft and tender.



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