Online exclusive indulgence Healthful and allergen-friendly recipes, with wine pairings by Marlene Rossman Chef Adams says: “This salad may be light, but it’s jam-packed with flavor. Composed mostly of romaine and delicate vegetables, it also includes small amounts of terrific stealth flavors like anchovies, prosciutto and mint. The anchovies are rich in Omega-3s and umami, yet happy to be background to the mint, peas and artichokes.” Healthy Jody Adams, chef/owner, Rialto, Cambridge, Mass., www.rialto-restaurant.com Yield: 4 servings 1 T. salted anchovy fillets, minced 1/2 t. garlic, minced 1 t. shallot, minced 2 T. red wine vinegar 1/3 c. extra virgin olive oil Salt and pepper, as needed 4 stalks celery 8 baby artichokes, cooked and cut into quarters 1/2 c. fresh peas, blanched 10 romaine leaves, washed dried and cut crosswise into 1”-wide strips 1/4 c. mint leaves, torn 1 oz. pea sprouts, if available www.chefmagazine.com Artichoke, PeA And celery SAlAd 4 thin slices (2-3 oz.) prosciutto 2 oz. Parmesan, shaved with a vegetable peeler Method (1) Before mincing the salted anchovy fillets, soak them in water briefly to remove some of the salt. Split to separate the fillets, and remove the bone and fins. Rinse again, and pat dry. (2) Combine the anchovies, garlic and shallot in a small bowl. Whisk in the vinegar. Add the olive oil in a thin, steady stream, whisking constantly until the vinaigrette is smooth and emulsified. Season with salt and pepper. (3) Peel the celery stalks, and cut into diagonal slices 1/8” thick. Combine the celery, artichokes and peas in a large salad bowl; season with salt, pepper and half the dressing, and toss well. Add the lettuce, mint leaves and pea sprouts, if available, and toss again to coat well, adding dressing as needed. (You may not need all this dressing. Cover and refrigerate the remainder to use on another salad.) (4) To serve, lay a slice of prosciutto down the center of a salad plate or bowl. Place a portion of the salad atop the prosciutto, and sprinkle with a few shavings of cheese. Wine pairing: Artichokes add sweetness to wine, so try the citrusy Sawyer Sauvignon Blanc 2008 (California), which will also balance the saltiness of the prosciutto, anchovies and Parmesan. June 2010 | 25