Source: Sarah Henkin, CUESA’s Market Chef
2 small heads (or a half pound) puntarelle, washed and trimmed ($2.50)
1 lemon ($0.35)
½ pound baby artichokes ($2)
½ pound sunchokes, scrubbed ($1.50)
1 head baby fennel, stalks removed ($1)
1 or 2 carrots, peeled ($1)
1 or 2 radishes ($0.50)
1 or 2 spring onions ($1)
¼ pound mixed salad leaves, washed and dried ($2)
7 cloves garlic, peeled ($0.50)
4 anchovies ($1)
¾ cup milk
Bit of Dijon mustard
3 tablespoons white wine vinegar
¼ cup extra virgin olive oil
Thinly slice the puntarelle and add to a bowl of ice water; set aside. Fill another bowl with water, squeeze the juice from half the lemon into it, and add the lemon half to the bowl. Trim the artichokes by cutting off the top portion and removing the thick outer leaves until you get to the tender light green inner leaves. If the stem is black, slice it off. Thinly slice the artichokes on a mandolin or with a sharp knife into the lemon water to prevent discoloration.
- Peel the sunchokes and thinly slice them directly into the bowl with the artichokes. Thinly slice the fennel, carrot, radish, spring onion, and add them with the salad leaves to the bowl you plan to serve from.
- Place the garlic, anchovy and milk into a small pan and simmer over medium low heat for about 10 minutes. Add to a blender with the mustard, vinegar, olive oil, salt and pepper. Blend until smooth. Taste and season.
- Remove the puntarelle from the water, place in a salad spinner, and add the artichoke and sunchoke; spin dry and add to the rest of the vegetables. Sprinkle with salt and a squeeze of lemon, toss, add dressing just to coat all the vegetables, toss again and serve.