Artichoke Salad with Cilantro-Infused Basil Vinaigrette

Created by Executive Chef Pedro Toledo, CEC, DM
Classic Residence by Hyatt in Dallas
Serves 4

• 4 large artichokes
• pinch of salt
• 2 ounces lime juice
• 1 gallon water
• ¾ cup cider vinegar
• pinch of salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon sugar
• ½ cup fresh basil, chopped
• ½ cup fresh cilantro, chopped
• 3 cloves of garlic, chopped
• ½ cup olive oil
• ½ cup corn oil
• 2 tablespoons Dijon mustard
• 16 each squash blossoms

Bring water to a rolling boil in a large sauce pan and add salt, artichokes and lime juice. Boil for 40 minutes or until the leaves can be easily removed. Cool artichokes.

Blend vinegar, salt, pepper, sugar, basil, cilantro, garlic, olive oil and corn oil in a food processor for 4 minutes. Slowly add Dijon mustard, test for seasoning, and adjust if needed. Refrigerate vinaigrette for 1 hour.

To serve, place 4 large artichoke leaves on each of 4 plates. Center artichoke bottom on top of leaf. Arrange 4 squash blossoms on each plate. Drizzle vinaigrette over artichokes or serve dressing on the side if desired.

Per Serving: 592 calories, 55 gm Fat, 7 gm Protein, 26 gm Carbohydrate, 10g Dietary Fiber, 0 mg Cholesterol, 255 mg Sodium