Warm Artichoke and Bread Salad with Crescenza

Method

Marinated Cheese:

• 1 pound Crescenza cheese
• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped Italian parsley
• 1/2 teaspoon finely minced thyme
• 1 tablespoon finely chopped basil
• Salt and pepper to taste

Artichokes:

• 24 to 36 baby artichokes, depending on their size
• 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Salad:

• 3 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1/2 pound salad mix (use a hearty mix, i.e. with baby arugua, mizuna, and tatsoi)
• 3 tablespoons finely cut basil
• 1 teaspoon chopped chives
• 1 tablespoon minced shallots

Bread:

• 1/4 cup extra virgin olive oil
• 1 loaf airy, day-old French bread (Batard-style), crusts removed
• Salt and pepper to taste

Prepare the cheese: place the Crescenza into a non-reactive pie pan or baking dish. Combine the extra virgin olive oil and chopped herbs, pour the oil over the cheese, and season well with salt and pepper. This may be done up to three days in advance.

Prepare the artichokes: “turn” the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, then cut the artichokes in half and remove the chokes. Place the artichokes into water with the juice of the lemon to prevent browning (this is called an acid bath, and prevents foods that change color when exposed to air from doing so). When all of the artichokes have been prepared, cut them into 1/8-inch thick slices. Place the extra virgin olive oil into a sauté pan, heat over medium heat, then add the artichokes and increase the heat to medium high, and season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes, or until they are a nice golden-brown color and no longer al dente. Remove the artichokes from the pan and allow them to drain on a paper towel.

Prepare the salad: make a vinaigrette by whisking together the balsamic vinegar and the extra virgin olive oil, season to taste with salt and pepper, and set aside.

Combine the greens, basil, shallots, and chives in a large mixing bowl.

Tear the bread into half-inch pieces. Place the extra virgin olive oil into a large sauté pan and add the bread. Season well with salt and pepper and cook the pieces for 3 to 4 minutes, until browned. Add the artichokes and heat them until warm. Add the warm artichokes and bread to the combined greens and basil in the mixing bowl, then dress with the vinaigrette and season well with salt and pepper. Present on large individual plates with 3 pieces of cheese around the perimeter of the plate or on a big platter with the cheese underneath or tossed in.

Yield

Serves 8