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    Terry Loerch

    Administrator
    July 13, 2020 at 12:33 am

    Ingredients

  • 4 large artichokes
  • 1 pound fresh asparagus, trimmed
  • 1 cup chopped fresh cauliflower
  • 1 cup fresh broccoli florets
  • 1/2 cup dry red wine
  • 2 shallots, finely chopped, divided
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups spring mix salad greens
  • 1 bunch watercress
  • 20 large shrimp, cooked, peeled and deveined
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 1/2 cup julienned sweet red pepper
  • 1. With a knife, level the bottom of each artichoke and cut around an inch from the top. With kitchen scissors, snip off tips of outer leaves. Place it in a steamer basket or directly in a large saucepan over 1 in. of water.

    Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Now add the asparagus, cauliflower and broccoli; cover and cook until crisp-tender, around 3-4 minutes. Drain it. Carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts.

    2. In a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.

    3. Put the salad greens and watercress on a platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

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