Artichoke And Asparagus Salad With Pesto-Mayonnaise Dressing

1. 1

   Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate.

2. 2

   Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled

3. 3

   Wash endive, removing whole leaves.

4. 4

   For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary.

5. 5

   Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.

* Per serving · 4 servings · Values may vary.