-
1
In a small bowl, combine the mustard and vinegar.
-
2
Slowly whisk in the oils.
-
3
Season, to taste, with salt and pepper and set aside.
-
4
Whisk again when ready to serve.
-
5
In a small skillet, heat the olive oil.
-
6
Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes.
-
7
Transfer to a large bowl and let cool.
-
8
Blanch the carrots and beans by placing each into a fine mesh basket.
-
9
Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes.
-
10
Plunge onto cold water to stop the cooking process.
-
11
Drain, cool, and add to the artichokes.
-
12
Add the onion, radicchio, corn, and celery.
-
13
When ready to serve, dice the avocado and the tomato and add to the other vegetables.
-
14
Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again.
-
15
Correct seasoning to taste.
-
16
Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste.
-
17
Divide the salad greens among 4 salad plates.
-
18
Mound the chopped salad on the greens and serve immediately.
-
19
Note: You can be creative as to the vegetables you want to include or exclude in your salad.
-
20
For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.
