March 29, 2020

Watercress Salad
1 cup fava beans, cleaned and blanched
1 cup strawberries, quartered
4 ounces fennel-infused salami, sliced thin
½ pound watercress, cleaned
¼ cup crispy croutons
4 Fried Artichokes (recipe follows)
White Balsamic Dressing (recipe follows)

Fried Artichokes
6 ounces buttermilk
6 ounces all-purpose flour
Salt and pepper
4 baby artichokes, cleaned and thinly sliced
Butter Olive Oil, for frying

White Balsamic Vinaigrette
1½ cups Arbequina Extra-Virgin Olive Oil
½ cup Sicilian Lemon White Balsamic Vinegar
2 tablespoons Bush Boys Beehives and Raw Honey
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper

Watercress Salad
Place favas, strawberries, salami, and watercress in mixing bowl. Add desired amount of dressing. Garnish with artichokes and croutons.

Fried Artichokes
Place buttermilk in bowl and flour in separate bowl. Season buttermilk with salt and pepper.
Heat Butter Olive Oil in deep fryer to 350 degrees or in deep sauté pan over medium-high heat.
Dip artichoke slices in buttermilk, then in flour, and fry until crispy.

White Balsamic Vinaigrette
Place all ingredients in mixing bowl, whisking vigorously to incorporate. Adjust seasoning as desired.

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