Shaved Artichoke And Parsley Salad With Serrano Ham Recipes

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SHAVED-ARTICHOKE AND PARSLEY SALAD WITH SERRANO HAM



Shaved-Artichoke and Parsley Salad with Serrano Ham image

When thinly sliced, as in this sophisticated first course, raw artichokes retain a slightly sweet nuttiness that is perfectly accented by lemon, parsley, and ham.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

3 tablespoons fresh lemon juice, plus 1/2 lemon (about 1 1/2 lemons total)
1/4 teaspoon coarse salt or sea salt
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
2 medium artichokes
Freshly ground pepper
3/4 cup loosely packed fresh flat-leaf parsley
1/2 pound aged manchego cheese, cut into small chunks
12 thin slices serrano ham or prosciutto
Flatbread or crackers, for serving

Steps:

  • Whisk lemon juice, salt, and oil in a medium bowl; set aside. Prepare the artichoke hearts: Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top until just pale part remains. Using a paring knife, peel dark-green layer from base and stem; trim stem. Scrape out purple leaves and fuzzy choke using a spoon, and discard. Halve artichoke lengthwise. Rub artichoke with 1/2 lemon as you work. Using a mandoline, cut artichoke heart into paper-thin slices, and add to lemon-oil mixture; toss.
  • Season artichokes with pepper. Add parsley and cheese; toss. Divide salad and ham among 4 plates, and serve with flatbread or crackers.

SHAVED ARTICHOKE AND WILD WATERCRESS SALAD



Shaved Artichoke and Wild Watercress Salad image

Wild watercress appears sporadically in farmers' markets, but it also grows in more places than you might think. In Seattle, it's positively thick around Lake Washington and easy to find and pick. Whether you forage for your own or buy it from a purveyor, make sure you pick or buy more than you think you'll need. I like to use only the very freshest tips and bits for the salad. The peppery flavor is a nice contrast to the mild, grassy flavor of the pecorino and marries well with the earthy finish of the artichokes.

Yield serves 4

Number Of Ingredients 6

2 large artichokes
1 lemon, halved
Kosher salt and freshly ground pepper
8 cups loosely packed wild watercress tips
1/4 cup extra-virgin olive oil
Pecorino Toscano, for serving

Steps:

  • To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef's knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Shave each quarter using a mandoline. Immediately put the slices in a bowl, squeeze 1/2 lemon over, and toss. This will keep the slices from turning brown. Season with salt and pepper.
  • Add the cress to the bowl. Drizzle the olive oil over the top and squeeze the other lemon half over the salad. Gently toss.
  • Divide the salad among 4 plates, ensuring each portion contains the same amount of artichoke. Shave the cheese over the top of each and serve.

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