Early Summer Green Vegetable Salad

As locally grown summer vegetables come into our markets they can be combined with handfuls of tender leaves of mache into a rich and satisfying salad.

In this combination, each vegetable is separately cooked to tenderness and then cooled. The beans are left whole but the artichoke hearts are cut into quarters and the asparagus stalks are sliced into discs, leaving the tips to top each serving. The vegetables are arranged on plates in a green-on-green composed salad, and dressed with a lively lemon vinaigrette.

Serves 4.

Ingredients

4 medium to large artichokes
2 handfuls of haricots verts, enough so to have about 40 beans, 10 per serving
8 to 12 spears of asparagus
4 cups mache
Fresh lemon juice to add to water for holding trimmed artichokes

1/2 cup lemon vinaigrette (see recipe below)

1. Trim the artichokes to reveal the whole heart. Hold aside in a bowl of cool water (add a squeeze of lemon to prevent discoloration) until ready to cook.
2. Cook the artichoke hearts until tender, leaving them whole. Cook by either steaming over boiling water or cooking in the microwave in a covered dish for about 4 minutes. Hold aside and let cool to room temperature. When completely cool, cut each heart into quarters.
3. Trim and rinse the haricots verts and leave them whole. Cook in a steamer, the microwave or a pot of salted boiling water until fully tender but not over cooked. Drain and hold aside and let cool to room temperature.
4. Trim the asparagus and peel any stalks that have coarse or thick skins. Cook in a steamer, the microwave or a pot of salted boiling water until fully tender but not over cooked. Drain and hold aside and let cool to room temperature. When fully cooled, cut the asparagus stalks into discs about 1/2-inch each, leaving the tips fully intact.
5. Wash and completely dry the mache.
6. On either a large single platter or 4 individual salad plates, arrange the mache. On top of these leaves pile clusters of the other vegetables so that there is a stack up of haricots verts, discs of asparagus, and the large pieces of artichoke hearts. Place the reserved asparagus tips on top of the arrangement.
7. Drizzle with lemon vinaigrette and serve immediately.

Tip: Mache, also called "Lamb's Lettuce," has smaller, dark, and velvety leaves that often come in small clusters. It is a delicate lettuce with a sweeter flavor than many of the salad greens now available in our stores. If you can't find mache, substitute a milder lettuce such as romaine or red leafed lettuce. Don't use a strong flavored green like watercress or arugula as it will overpower the soft flavors of the other ingredients.

Lemon Vinaigrette

Adding vinegar to this dressing keeps it from becoming too acidic while keeping the lemon flavor. And using some lighter canola oil prevents the olive oil from over-powering the light lemon taste.

1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons canola oil
1/2 teaspoon salt
8 grinds of freshly ground black pepper

1. In a shallow bowl combine the lemon juice, vinegar, salt and pepper and use a fork to stir until the salt dissolves.
2. Add the olive oil and canola oil and continue to stir with a fork or whisk until the oils, lemon juice and vinegar emulsify.
3. Spoon or pour immediately over the salad and toss to coat.

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