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Salad of Crunchy Artichoke and Endive with Honeyed Lemon
- Serves
4
as a first course
Published 2001
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 ¼ teaspoon ⅛ teaspoon
Method
- With citrus stripper, channel knife, or vegetable peeler, remove yellow zest from lemon; reserve. Halve lemon and squeeze juice. Blend
1 tablespoon - Prepare medium-to-large
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