Name: Warm Bread Salad with Roasted Baby Artichokes and Marinated Crescenza
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 8 ounces Crescenza cheese (a substitute is a buffalo or creamy mozzarella); 1 tablespoon chopped fresh Italian parsley; 1/2 teaspoon finely minced fresh thyme; 1/4 cup fresh basil leaves, half finely chopped; 3/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 lemon; 16 baby artichokes; 3 tablespoons balsamic vinegar; 2 cups salad mix (use a hearty mix, i.e., with baby arugula, mizuna, radicchio, frisee); 1 loaf airy, day-old French bread (batard style), crust removed

Directions

Place the Crescenza into a flat-bottomed glass vessel. Combine the Italian parsley, thyme and chopped basil with 1/4 cup olive oil in a small bowl. Pour over the cheese and season well with salt and pepper. (This may be done up to 3 days in advance. Cover and refrigerate if making in advance, and bring back to room temperature before proceeding.) Set aside.
In a small bowl, place about 1 cup water with the juice of the lemon; this is called an acid bath and prevents foods which change color when exposed to air from doing so. “Turn” the artichokes by removing the tough outer leaves with a knife and trimming any of the tough green parts away. Cut in half and remove the chokes. Place the artichokes into the acid bath as you work.
When all the artichokes have been prepared, slice them to 1/8-inch thick. Place 2 tablespoons olive oil in a sauté pan and heat over medium heat. Add the artichokes and season with salt and pepper. Allow the artichokes to cook until a nice golden brown and no longer al dente, 5 to 7 minutes. Remove from the pan and allow to drain on a paper towel.
Make the vinaigrette by whisking together the balsamic vinegar and 1/4 cup olive oil in a small bowl. Season to taste with salt and pepper. Cut the remaining basil into a chiffonade, or little strips, and mix with the greens in a large mixing bowl.
Tear the bread into 1/2-inch pieces. Place the remaining 2 tablespoons olive oil in a large sauté pan and add the bread. Season well with salt and pepper and cook until golden brown, 3 to 4 minutes. Add the artichokes and heat until warm, about 1 minute. Add the warm artichokes and bread to the greens in the mixing bowl and dress with the vinaigrette; season well. Present on large individual plates with three pieces of cheese around the perimeter of each or on a big platter with the cheese underneath the salad or tossed into the salad.

Warm Bread Salad with Roasted Baby Artichokes and Marinated Crescenza

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