A Whimsical Salad of Artichoke, Celery Heart and Peas
Insalata di Carciofi, Sedano e Piselli Capricciosa in Bianco Speciale
Region: Italy
Category: Salads
Season: Spring
Difficulty: Easy but labor intensive

This salad adapted from the great classically trained Italian chef Luigi Carnacina evidences both his classical French training and his whimsical side, as expressed in the name he gave the preparation.  It is a special preparation, traditionally served as an antipasto, but perfect for a spring dinner with Grilled Lamb Rib Chops.  I also like to serve this salad with any of the grilled involtini.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 1:30 hours

1/4 cup all-purpose flour

2 quarts cold water

2 teaspoons salt

Juice of 1 lemon

1/4 cup unsalted butter

8 fresh artichoke foundations

4 cups sliced celery hearts

2 cups fresh or frozen peas

1/2 cup mayonnaise

2 sprigs fresh curly parsley

2 hard-boiled large eggs, quartered

1. Put the flour, water, salt, lemon juice, and butter in a large enameled pot and bring to a boil.  Add the artichoke foundations and cook over medium-high heat until al dente, about 5 minutes.  Remove the artichoke foundations and slice thinly.  Add the sliced celery and peas to the boiling broth.  Return the sliced artichokes and boil until tender, about 8 minutes.  Drain all the vegetables well, discarding the broth, and set aside until completely cooled.

2. Toss the vegetables with the mayonnaise and check the seasoning.  Arrange on a serving platter and decorate with parsley sprigs.  Arrange the eggs around the platter and serve.

Variation: 

Note: 

Posted: 12/29/2006

Referenced Recipes:

Grilled Lamb Rib Chops

Grilled Beef Rolls with Bread and Pancetta

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts

Grilled Beef Rolls with Prosciutto and Mozzarella