Salad with Citrus Vinaigrette and Artichoke puree
By Vincent Li
Serves 4-6, as a salad course
Ingredients:
2 cooked whole artichoke hearts (or substitute with canned or frozen)
about ¼ cup grapeseed oil
1 head frisée lettuce, separated into smaller pieces
1 head fennel, sliced thinly cross-wise with mandoline
2 stalks celery, sliced thinly cross-wise with mandoline
2 Tbsp white or fruit-based balsamic vinegar
Juice from 1 lemon
⅛ tsp each dried tarragon and dill
⅓ cup olive oil
1 shallot, diced
Salt and black pepper
Garnish: 1 shallot, sliced thinly and fried until crispy (or substitute french fried onions)

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