Chef Todd Erickson – HaVen
4 whole artichokes, with stems on, cleaned cut into sixths
4 oz Shiitake mushrooms, stem removed, halved
½ c extra virgin olive oil (4 ounces)
4 garlic cloves, minced
2 tsp thyme, fresh, leaves removed from stem and chopped
¼ c Italian parsley, roughly chopped
1 lemon zest only (zest the lemon first, then juice it for next ingredient)
2 lemons, juiced
½ c whole grain mustard
2 tsp black pepper, coarsely ground Kosher salt to taste
Black Truffle Aioli:
1 c mayonnaise, preferably home-made
¼ c Champagne vinegar
1 oz shallots, chopped
1 garlic clove
1 tbsp + 1 tsp Truffle oil
¼ tsp Porcini powder (available from gourmet markets or online)
Meyer Lemon Vinaigrette:
¼ c whole grain mustard
1 Meyer lemon, zest removed and chopped, juice reserved
½ c Champagne vinegar
1 oz shallots, minced
2 tbsp honey
1 tbsp Kosher salt
1 tsp black pepper, ground
1½ c extra virgin olive oil (12 oz)
4 oz red watercress
4 oz frisée, yellow only, green removed
8 oz shelled snap peas, blanched, shocked
2 oz fresh mint, roughly chopped
4 oz feta cheese, crumbled
5 oz black truffle aioli (recipe above)
4 radishes, very thinly sliced on a mandolin and reserved in ice water (about 30 slices) chives, finely chopped, to garnish
Method – Roasted Artichokes and Mushrooms:
Mix all ingredients except mushrooms and artichokes and divide in half. In two mixing bowls, one for mushrooms and one for artichokes, toss each with garlic-oil-herb mixture. Roast on parchment lined sheet pans separately at 400° until each are cooked through and nicely browned on edges. Artichokes may even look slightly singed, but not burnt, and fork tender. Adjust seasoning with salt, combine mushrooms and artichokes, and refrigerate until ready to serve.
Black Truffle Aioli:
Combine all ingredients in a high-powered blender. Purée until very smooth. Put in a squeeze bottle or small container, and keep refrigerated until ready to serve (the aioli will eventually be smeared on salad plates with back of spoon to garnish).
In a medium bowl combine all ingredients except olive oil and mix well. Slowly whisk in olive oil until the vinaigrette has emulsified.
To assemble the salad:
Pour one-half cup (4 oz) of the vinaigrette into a sauté pan over medium-high heat.
Add mushrooms and artichokes to the sauté pan and toss to just warm the vegetables.
In a medium bowl combine watercress, frisée, peas and feta.
Gently drizzle the remaining vinaigrette over greens and toss to lightly coat.
With a tablespoon, drop one tablespoon of truffle aioli on to each plate and drag the spoon through it to create a swoosh shape.
Make a small pile of salad on each of the eight plates, making sure to evenly distribute each of the ingredients in each portion.
Spoon artichokes and mushrooms over each plate. Each salad should receive three pieces of artichoke hearts and a few halves of mushroom.
Garnish with radish and sprinkle with chives.
8 quail eggs, cooked sunny side up, and placed as a garnish, one for each salad.