Tomato and Artichoke Salad with Roasted Herb Bread, Anchovy‐Olive Dip, and Salmon Rillettes

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

Chow Favicon Chow
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