Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette

Name: Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette
Prep time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tablespoons fresh lemon juice; 1 large shallot, minced (to yield 3 TBS); 1 tablespoon Dijon mustard; 4 1/2 tablespoons extra virgin olive oil; 1 1/2 teaspoons minced fresh tarragon; kosher salt; fresh ground black pepper; 1 large lemon, juice of; 4 large whole artichoke bottoms (prepared for cooking); 2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d); 3 hardboiled egg, quartered

Submitted by MarieRynr

"Fresh artichokes are really worth the effort of preparing them, and this salad shows them off beautifully. A great first course, the salad in larger portions also makes a nice lunch."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

VINAIGRETTE
1 ¹⁄₂ tablespoons fresh lemon juice
1 large shallot, minced (to yield 3 TBS)
1 tablespoon Dijon mustard
4 ¹⁄₂ tablespoons extra virgin olive oil
1 ¹⁄₂ teaspoons minced fresh tarragon
kosher salt
fresh ground black pepper
FOR THE SALAD
1 large lemon, juice of
4 large whole artichoke bottoms (prepared for cooking)
2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d)
3 hardboiled egg, quartered

directions

In a small bowl, whisk the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon; season to taste with salt and pepper. Refrigerate until serving time.
Bring a medium pot of salted water to a boil over high heat. Add the lemon juice and the prepared artichoke bottoms. To keep the artichokes from bobbling to the top, weight them with a pot lid that's smaller than the boiling pot. Keep the pot uncovered and adjust the heat to maintain a gentle simmer. Cook until the artichokes are tender when pierced with a knife, about 20 minutes. Drain upside down on paper towels until cool.
Tear the lettuce into bite size pieces. Halve each artichoke bottom and cut each half into 5 or 6 wedges. Put the artichoke wedges in a salad bowl and add 2 TBs of the vinaigrette; toss to coat. Add the lettuce and the remaining dressing and toss gently. Arrange the salad on six plates and garnish with the egg wedges. Serve immediately.