Post by akansan on Feb 10, 2005 10:54:18 GMT -5
This is a labor intensive dish, but it is a great appetizer. It's visually appealing, looks "expensive" (as my family used to say) and tastes great! (...and leftovers taste great tossed with ww pasta.)
Marinade:
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Dash of Splenda
Dash of freshly ground black pepper
1 garlic clove, crushed
Vegetables:
8 baby artichokes (about 1 1/2 pounds)
20 small red potatoes (about 12 ounces)
3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
2 bunches small radishes, with tops (about 1 1/2 pounds)
1 cup torn radicchio
1 head endive, separated into leaves (about 4 ounces)
Remaining Ingredients:
20 pitted ripe olives
(3 ounces fresh mozzarella cheese, torn into bite-sized pieces) -- I've yet to find a FF mozzarella, but I know it's out there. I've omitted this since I started Core and it still tastes great!
To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20 minutes or until tender; cool to room temperature. Cut artichokes in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
Trim radish tops to 1 inch.
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
Arrange vegetables on a platter; top with olives (and cheese).
Marinade:
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Dash of Splenda
Dash of freshly ground black pepper
1 garlic clove, crushed
Vegetables:
8 baby artichokes (about 1 1/2 pounds)
20 small red potatoes (about 12 ounces)
3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
2 bunches small radishes, with tops (about 1 1/2 pounds)
1 cup torn radicchio
1 head endive, separated into leaves (about 4 ounces)
Remaining Ingredients:
20 pitted ripe olives
(3 ounces fresh mozzarella cheese, torn into bite-sized pieces) -- I've yet to find a FF mozzarella, but I know it's out there. I've omitted this since I started Core and it still tastes great!
To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20 minutes or until tender; cool to room temperature. Cut artichokes in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
Trim radish tops to 1 inch.
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
Arrange vegetables on a platter; top with olives (and cheese).
