Best Raw Artichoke And Tomato Salad Recipes

Tomato Confit for Raw-Artichoke-and-Tomato Salad image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 4

6 plum tomatoes
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Pinch of sugar

Steps:

Boil a small pot of water. On bottom of each tomato, make small X with a knife. Blanch tomatoes for about 20 seconds just until the skin starts to tear. Remove; plunge into an ice bath. When cool, remove from water. Skin will peel right off. Cut lengthwise into quarters. Remove seeds and center pith. Cut each quarter into thirds lengthwise.
Heat oven to 200 degrees. Gently toss the tomatoes with oil in a small bowl, and season with salt, pepper, and sugar. Place the tomato mixture in a 9-by-13-inch Pyrex baking dish. Cook for 2 1/2 hours, gently stirring the tomatoes occasionally. If the oil begins to bubble, reduce the heat. Turn the oven off, and leave the tomatoes in the oven until cool, 4 to 6 hours. Can be stored in refrigerator in the oil several days.

Raw-Artichoke-and-Tomato Salad image

Provided by Martha Stewart

Number Of Ingredients 9

12 anchovies
1 large clove garlic
1 large whole egg
1/2 cup olive oil (use the tomato oil from Tomato Confit and enough olive oil to make 1/2 cup)
1/2 cup freshly squeezed lemon juice
Freshly ground pepper
1 small head frisee
10 baby artichokes
1 recipe Tomato Confit for Raw-Artichoke-and-Tomato Salad

Steps:

Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.