Salad Capricciosa Recipe

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Ingredients

Count

Nutrition

999

Calories

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Ingredients:

Serving

2 cups fat-skimmed chicken broth
1 cup champagne vinegar
1/2 cup dry white wine
2 dried bay leaves
1/2 tsp dried thyme
1/2 tsp salt
2 artichokes (each about 4 in. wide )
2 heads fennel (each 3 to 3 1/2 in. wide )
4 leeks (each about 3/4 in. thick )
1 head celery (about 2 1/2 in. wide )
1/4 cup whipping cream
1 can (2 oz.) anchovy fillets, drained
2 hard-cooked large eggs, shelled and mashed

Directions:

In a 5- to 6-quart pan, combine broth, vinegar, wine, bay leaves, thyme, salt, and 1 cup water.
Break off artichoke leaves down to fleshy bottoms (save leaves to cook for other uses, if desired). With a vegetable peeler or knife, trim fibers from artichoke bottoms and trim stem ends; with a spoon, scrape out and discard fuzzy centers. Rinse artichoke bottoms and add to pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 15 minutes.
As artichokes cook, rinse fennel and trim off stalks 1 to 2 inches above heads. Reserve feathery green leaves; discard stalks. Trim discolored spots, coarse fibers, and root ends from heads. Cut heads in half vertically.
Trim root ends and coarse tops from leeks; peel 1 layer off each leek. From green end, cut each leek in half lengthwise just down to white part. Rinse under running water, flipping green ends.
Trim tops off celery stalks to make head 8 to 9 inches long. Rinse.
Lay fennel, leeks, and celery over artichokes in pan (liquid does not cover). Cover pan and simmer until vegetables are just tender when pierced, 15 to 20 minutes longer. Let cool, covered, at least 1 hour. Lift out the vegetables.
Boil cooking liquid over high heat, uncovered, until reduced to 3/4 cup, about 15 minutes. Pour through a strainer into a glass measure; discard residue. If needed, add water. Return liquid to pan, add cream, and bring to a boil over high heat. Remove from heat.
Slice vegetables vertically into 4 or 8 equal portions each (or cut thinner if desired). Arrange vegetables equally on plates, moisten with dressing, drape with anchovies, and sprinkle evenly with eggs. Chop some of the reserved green fennel leaves and use to garnish salads.
Note: Nutritional analysis is per main-dish serving

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	998.86 Kcal (4182 kJ)
Calories from fat	233.95 Kcal
		% Daily Value*
Total Fat	25.99g	40%
Cholesterol	426.32mg	142%
Sodium	3015.88mg	126%
Potassium	4104.41mg	87%
Total Carbs	134.56g	45%
Sugars	19.27g	77%
Dietary Fiber	35.5g	142%
Protein	41.89g	84%
Vitamin C	132.2mg	220%
Iron	18.4mg	102%
Calcium	744.4mg	74%

Amount Per 100 g
Calories	60.45 Kcal (253 kJ)
Calories from fat	14.16 Kcal
		% Daily Value*
Total Fat	1.57g	40%
Cholesterol	25.8mg	142%
Sodium	182.53mg	126%
Potassium	248.41mg	87%
Total Carbs	8.14g	45%
Sugars	1.17g	77%
Dietary Fiber	2.15g	142%
Protein	2.54g	84%
Vitamin C	8mg	220%
Iron	1.1mg	102%
Calcium	45.1mg	74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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