(Serves 6)
1 loaf French bread, crust removed
1 tablespoon pure olive oil
12 baby artichokes
1 lemon
2 tablespoons pure olive oil
2 cloves garlic, crushed
1 sprig rosemary
3 tablespoons extra virgin olive oil
1 tablespoon chopped Italian Parsley
1 teaspoon chopped thyme
1 tablespoon chopped basil
9 ounces Crescenza (Fresh Mozzarella may be substituted)
¼ pound of salad greens, washed and spun dry (the mixture should consist of hardy greens i.e. arugula, mizuna, treviso, or radicchio)
1 tablespoon minced shallots
1 tablespoon minced chives
1 tablespoon cut basil
1 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
3 tablespoons extra virgin olive oil
Tear the bread into small pieces and set aside.
Remove the tough outer leaves and the choke from the baby artichokes and place them into water with the juice of 1 lemon. Slice and immediately sauté over medium high heat in the pure olive oil. Add the garlic and rosemary to the pan and cook for about 5 minutes or until cooked through. Season well with salt and pepper. Place onto a cookie sheet to cool.
Mix together the extra virgin olive oil and the chopped herbs. Cover the cheese with the oil and herb mixture and season with salt and pepper. This step should be done the prior day if possible.
Place the greens into a mixing bowl along with the herbs. Make a vinaigrette by placing the two vinegars into a mixing bowl and slowly adding in the oil while whisking, season to taste with salt and pepper.
Place a sauté pan over medium high heat, add the bread and cook until golden brown and crispy, about four minutes. Add the baby artichokes and cook for another minute or until they are hot. Place into the bowl of greens and toss with the vinaigrette, season to taste with salt and pepper. Place three small pieces of the crescenza down onto six individual plates and place a mound of salad into the center of each plate.
