Photo by Farideh Sadeghin
Servings: 6Prep: 10 minutesTotal: 20 minutesIngredientsfor the lemon vinaigrette:1 lemon, zested and supremed; reserve all juice11/2 teaspoons honey1⁄2 teaspoon kosher salt1⁄4 cup extra virgin olive oilfor the artichoke salad:1⁄2 cup Greek yogurtkosher salt and freshly ground black pepper, to taste2 (12-ounce) jars artichokes in water, drained well, then halved lengthwise8 radishes, very thinly sliced1⁄4 cup very thinly sliced sweet onion1 (5-ounce) package spring mixed greens1 lemon1 tarragon sprig3⁄4 cup salted sweet potato chipsDirections1. Make the vinaigrette: Zest the lemon into the bowl of a food processor. Trim the top and bottom of the lemon, then cut off the peel and pith. Holding the lemon flesh over the food processor bowl, cut out the segments by slicing between the membranes. Squeeze any juice remaining in the membranes, then squeeze in any juice in the peel and pith. Add the honey and salt to the bowl and process. With the machine running, add the oil in a slow, steady stream until emulsified. The vinaigrette can be refrigerated in an airtight container for up to 3 days. Bring to room temperature and shake well before using.2: Make the salad: Stir the yogurt and 1⁄4 teaspoon salt in a small bowl, then spread all over a serving platter. Toss the artichokes, radishes, onion, greens, and the vinaigrette in a large bowl. Season to taste with salt and pepper and toss again. Arrange over the yogurt on the serving platter. Zest the lemon and pluck the tarragon leaves over the salad. Scatter the chips on top, breaking larger pieces. Serve immediately.
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