: From chef Stefano De Lorenzo at La Botte restaurant in Santa Monica
1/2 teaspoon Dijon mustard
1 ice cube
3 tablespoons freshly squeezed lemon juice
1/2 cup plus 1 teaspoon best-quality olive oil, divided
1/4 teaspoon salt
Freshly ground pepper to taste
In a large bowl
, whisk the Dijon mustard, ice cube and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes two-thirds cup.)
Salad and assembly
12 fresh baby artichokes
Juice of 1/2 lemon
1 small white celery heart
1/2 cup freshly shaved Parmigiano-Reggiano, divided
Salt and pepper to taste
4 cups baby arugula, cleaned and trimmed
1. Trim the ends
of the stems and pare down the artichokes to the tender leaves and hearts. As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.
2. Using a mandoline
, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tablespoons of dressing. Still using the mandoline, delicately slice the celery heart and add to the bowl with the artichoke slices. Add one-fourth cup Parmigiano-Reggiano, tossing gently, and season to taste with salt and pepper.
3. Place the arugula
in another bowl and toss with 1 to 2 tablespoons dressing or to taste. Gently combine the arugula and the artichoke-celery mixture. Add the remaining Parmigiano-Reggiano and transfer to a chilled salad bowl.
4. Drizzle the
with the remaining teaspoon of olive oil. Pass the remaining dressing on the side.