ORANGE, ARTICHOKE AND AVOCADO SALAD WITH MICRO GREENS

INGREDIENTS: Makes 6 Servings

SALAD:
•  4-6 cups micro greens or spring salad mix (arranged on platter beneath all other major ingredients)
•  2 large ripe Hass avocados, peeled and sliced lenthwise
•  ¼ cup orange juice
•  14 baby artichokes,  cleaned and steamed
•  ½ medium red onion, sliced
•  1 can (11 ounces) mandarin oranges, drained /or/ 3 large oranges, peeled, and
    segmented into "supremes"**SEE PHOTO ILLUSTRATION BELOW. or **SEE COOK'S NOTES  1**
		

DRESSING:
•  ½ cup orange juice
•  juice from one lemon
•  ¼ cup best extra virgin olive oil youhave
•  2 tablespoons rice wine vinegar
•  1 tablespoon sugar
•  1 tablespoon honey,  orange blossom honey if you can find it
•  2 teaspoons grated orange peel/and or/lemon peel
•  ¼ teaspoon salt

DIRECTIONS: ORANGES 
1.  Zest oranges,  cut away white pith and an ⅛ of an inch of the orange all around until you have
an orange exposing only orange flesh.  Cut out "supremes" as shown in the illustration below.  Set aside
until ready to arrange on the micro-greens in the center of a serving platter.

**


INGREDIENTS: FOR COOKING ARTICHOKES
•  Juice of 2 lemons
•  Cold water
•  3 cloves garlic
•  large sprig of thyme
•  1 tablespoon Kosher salt
*Use the above ingredients for steaming or boiling the artichokes.
•  Round of parchment paper (Method 2 only)

DIRECTIONS: TO CLEAN AND COOK ARTICHOKES 

METHOD 1. Trim the ends of the stems and pare down the artichokes to the tender leaves and hearts.
As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover.
Remove the prepared artichokes from the lemon water and pat dry. Steam** the artichokes for 20
minutes and refrigerate until salad assembly.

METHOD 2. Cut a round of parchment paper that will fit inside the large saucepan you will use.
Combine the water, vinegar, oil, thyme, garlic and kosher salt in a large saucepan over medium heat.
Meanwhile, fill a large bowl with cool water and squeeze the juice from the lemons into it.
Peel off and discard the outer leaves of the artichokes until you reach the yellow leaves. Cut off and
discard the artichoke tops (about 1 inch) and trim the stem ends. Cut the remaining artichoke bottoms
into quarters, placing them in the acidulated water as you work.

Add the artichokes to the saucepan and fit the parchment paper snugly on top of the cooking liquid.
Increase the heat to medium-high and bring just to a boil, then reduce the heat to medium and cook
for about 30 minutes, with the liquid barely bubbling, until the artichokes are tender. Let them cool in
the liquid, then discard the liquid or use it to store the artichokes if you are making them in advance.
Just refrigerate if holding them a short time before assembly of the salad.  When ready,  place on
serving platter as described in photo.**SEE COOK'S NOTES  2**

DIRECTIONS: AVOCADOS 

1.  Cut the avocado in half and remove the seed.

2.  With a tablespoon,  gently remove the half of the avocado from the outer skin.

3.  Slice each avacado half into 4-5 slices (16-20 slices)

4.  Place on salad platter as per photo




DIRECTIONS: DRESSING 
In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill.


DIRECTIONS: ASSEMBLY
This salad is best served soon after it is completed.  You can assemble it as per the photograph,
or use your imagination.  Pour the dressing generously over the salad and serve with thin slices of
a crusty bread,  bread sticks and maybe a good sprinkling of Parmesano Reggiano cheese over
the top as well.

**COOK'S NOTES** 
1.  If you prefer using fresh citrus,  (supremes),  you can use any orange,  grapefruit,  tangelo or
tangerine.

2.  A per the photograph,  you can use pitted olives of your choice to ring the division between the 
orange segments and the artichokes.  The makes an attractive de-liniation and tastes good as well.