Salad of Crunchy Artichoke and Endive with Honeyed Lemon

Name: Salad of Crunchy Artichoke and Endive with Honeyed Lemon
Yield: Serves 4 as a first course
Ingredients: 1 lemon; 1 tablespoon honey; 4 small Belgian endives, bases trimmed and leaves separated; 1 tablespoon snipped chives; ¼ teaspoon kosher salt; ⅛ teaspoon fine ground white pepper; 4 medium-to-large (or 8 small) artichokes; 2 tablespoons roasted, salted, and chopped pumpkin seeds; 2 tablespoons olive oil

Preparation info

Serves
4
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A subtle bittersweet combination, this unusual dish intrigues as a starter for an elegant meal. Or, for a light main dish, surround with poached or grilled seafood. When you are going to prepare citrus zest, purchase organically raised fruit. If it is not available, scrub the fruit with a brush under warm running water before paring.

Ingredients

1 lemon
¼ teaspoon kosher salt
⅛ teaspoon fine ground w

Gluten-free
Vegetarian

Method

With citrus stripper, channel knife, or vegetable peeler, remove yellow zest from lemon; reserve. Halve lemon and squeeze juice. Blend 1 tablespoon with salt, pepper, and olive oil. Pour remainder of juice into a bowl of water.
Prepare medium-to-large