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Ingredients

• 5 large globe artichokes, trimmed to their bottoms (see To Prepare Artichoke Bottoms, page 327)
• 1 lemon, halved, plus 3 tablespoons fresh lemon juice
• 1 medium onion, sliced
• 1 carrot, sliced
• ½ cup extra virgin olive oil
• 3 tablespoons milk
• 1¼ teaspoons salt
• 1/8 teaspoon freshly ground pepper
• 5 large ripe tomatoes, peeled
• Sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ⅓ cup crème fraîche or heavy cream
• 3 tablespoons minced fresh chives
• 1 tablespoon finely chopped shallots
• 1 can (2 ounces) flat anchovy fillets packed in oil, drained
• 18 pitted oil-cured black olives
• ⅔ cup plus 3 tablespoons fruity extra virgin olive oil
• 1 garlic clove, slivered
• 1 tablespoon Dijon mustard
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• Cayenne
• 8 stale ½-inch-thick slices of coarse country-style bread
• 3 tablespoons fruity extra virgin olive oil
• 1 tablespoon Herbes de la Garrigue (page 80) or herbes de Provence
• 1 tablespoon dried thyme leaves
• 2 teaspoons dried summer savory
• 2 teaspoons dried marjoram
• 1½ teaspoons fennel seed
• 1 teaspoon dried sweet basil
• ¾ teaspoon dried rosemary
• ¾ teaspoon dried mint
• ½ teaspoon dried lavender
• ¼ teaspoon rubbed sage
• 1 imported bay leaf
• ½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
• ¼ teaspoon fine sea salt
• 9 tablespoons unsalted butter, at room temperature
• 1 large shallot, minced
• 1 tablespoon dry white wine
• ¼ pound lightly smoked salmon, cut into ¼-inch dice
• 2 tablespoons mild olive oil
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground pepper
• Pinch of freshly grated nutmeg
• ¼ cup clarified butter

Description

The Four Recipes That Make Up This Salad Can All Be Completed In Advance. This Isn't A Composed Salad But An Informal Assembly Of Good Things To Eat Together. Each Of The Elements Can Be Enjoyed By Itself, Or In Combination With Other Dishes. Robert

Chow