Artichoke, Zucchini, Avocado, and Green Zebra Tomato Salad
This refreshing salad is a soothing landscape of green, yellow, and orange. The forward, vibrant flavors of grassy baby artichokes, raw zucchini, creamy avocado, and faintly acidic green tomatoes are all enlivened with the elegance of toasted pistachios and the citrusy tang of orange, lime, and lemon zests.
4 SERVINGS
EQUIPMENT: A citrus zester; a small jar with a lid; a grapefruit spoon or a melon baller; a 5-quart (5 l) pasta pot fitted with a colander; a mandoline; 4 chilled salad plates.
PISTACHIO AND CITRUS DRESSING
1 organic orange, zested, halved, and juiced, all elements reserved
1 organic lime, zested, halved, and juiced, all elements reserved
1 organic lemon, zested, halved, and juiced, all elements reserved
1/2 teaspoon fine sea salt
1/2 cup (125 ml) best-quality pistachio oil
TOASTED PISTACHIOS
1 cup (120 g) raw, unsalted shelled pistachio nuts
1 teaspoon best-quality pistachio oil
1/4 teaspoon fine sea salt
VEGETABLES
6 fresh, firm baby artichokes
3 tablespoons coarse sea salt
2 small zucchini
2 firm, ripe avocados
2 firm, green heirloom tomatoes (such as Green Zebra)
1. In the small jar, combine 2 tablespoons of the citrus juice (equal parts orange, lime, and lemon) and the salt. Cover the jar and shake to blend. Add the pistachio oil and shake to blend again. Taste for seasoning.
2. In a small skillet, combine the pistachios, oil, and salt and toss to coat evenly. Cook over medium heat, shaking the pan regularly, until the nuts are fragrant, evenly toasted, and beginning to crackle and sizzle, 3 to 4 minutes. Watch carefully! They can burn quickly. Transfer the nuts to a large plate to cool. (If not using immediately, store in an airtight container at room temperature for up to 1 week.)
3. Fill a large bowl of water and add the reserved citrus halves and 2 tablespoons of the citrus juice to the water. With a knife, trim off and discard the stem from the base of one of the artichokes, leaving about 1 inch (2.5 cm). Bend back the tough outer green leaves, one at a time, and snap them off at the base. Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remains. Lightly trim the top cone of leaves to just below the green tips. Trim any dark green areas from the base. Halve the artichoke lengthwise. With the grapefruit spoon or melon baller, scrape out and discard the hairy choke (if present) from each half. Cut each trimmed artichoke half lengthwise into 6 thin slices. Add the slices to the acidulated water. Repeat with the remaining artichokes. (The artichokes can be prepared several hours in advance and stored in the acidulated water in the refrigerator.)
4. Fill the 5-quart (5 l) pasta pot with 3 quarts (3 l) water and bring to a rolling boil over high heat. Add the coarse sea salt. Use a slotted spoon to lift the artichoke slices from the acidulated water and carefully drop them into the boiling water. Blanch, uncovered, until soft, about 3 minutes, counting from when the water comes back to a boil. Drain well and transfer to a large salad bowl. Add the pistachio and citrus dressing and toss to generously coat the artichoke slices with the dressing. (Doing so while warm helps them better absorb the dressing.)
5. Trim the zucchini. On the mandoline, slice the zucchini into thin lengthwise strips, or, if desired, crosswise into thin rounds. Add to the artichokes in the bowl and toss to generously coat with the dressing.
6. Halve, pit, and peel the avocados. Cut each half crosswise into thin slices. Add to the artichokes and zucchini in the bowl and toss gently to coat with the dressing.
7. Core the tomatoes. With a very sharp knife, cut them in half and then cut each half into quarters. Add to the bowl with the vegetables and toss to coat with the dressing.
8. Divide the salad among the four chilled salad plates. Scatter with the toasted pistachios. Garnish with the orange, lime, and lemon zest. Serve.
VARIATION: For a varied presentation, toss each of the ingredients in the dressing separately and arrange them artfully on a large dinner plate or salad plate, interlacing the ingredients with one another.