Artichoke Salad with Green Olive Babaganoush, Tomato, and Quelites

Mikel Alonso
French by birth, Spanish by origin, Basque at heart, and Mexican by conviction, Mikel Alonso is one of the most recognized chefs internationally. His philosophy is summed up in a basic concept: “To be a good cook, you must first be a good person,” which he learned during his time at the Luis Irizar Cooking School in San Sebastián, Spain. Here he learned to love and respect the product, to refine the technique to serve the product, and to honor and protect the profession of being a cook.
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Ingredients
8
Servings
  • 1 eggplant, for the green olive babaganoush
  • 6 tablespoons extra virgin olive oil, for the green olive babaganoush
  • 2 teaspoons toasted sesame seeds, for the green olive babaganoush
  • 1 tablespoon lime juice, for the green olive babaganoush
  • 1 clove garlic, for the green olive babaganoush
  • 4 pitted green olives, for the green olive babaganoush
  • 1 pinch pimentón, from the region, for the green olive babaganoush
  • 1 pinch cumin powder, for the green olive babaganoush
  • 10 leaves parsley, for the green olive babaganoush
  • 16 artichoke, for the fried artichokes
  • 2 tablespoons olive oil, for the fried artichokes
  • 1 clove garlic, for the fried artichokes
  • 2 sprigs parsley, for the cooking of the fried artichokes
  • coarse salt, for the cooking of the fried artichokes
  • 1 potato, for the herb confit potatoes
  • 100 milliliters olive oil, for the herb confit potatoes
  • 1 sprig rosemary, for the herb confit potatoes
  • 1 clove garlic, for the herb confit potatoes
  • 1 leaf sage, for the herb confit potatoes
  • coarse salt, for the herb confit potatoes
  • 1/2 leeks, for the leek
  • leek, for the leek
  • 2 red beefsteak tomatoes, for the roasted tomato cheeks
  • 6 tablespoons olive oil, for the tomato vinaigrette
  • 1 tablespoon apple cider vinegar, for the tomato vinaigrette
  • coarse salt, for the tomato vinaigrette
  • quintonil herb (pigweed) , in leaf, for the green salad, to accompany
  • romeritos, for the green salad, to accompany
  • purslane, for the green salad, to accompany
  • huauzontle, for the green salad, to accompany
  • endive, for the green salad, to accompany
  • leaves spearmint, for the green salad, to accompany
  • leaves spinach, for the green salad, to accompany
  • lettuce, for the green salad, to accompany
Preparation
20 mins
1h
Low
  • For the green olive babaganoush, on a cutting board, slice the eggplants lengthwise and add extra virgin olive oil to each side along with the garlic.
  • Bake on a tray for 35 minutes at 200°C, cool, remove the pulp from the eggplants, and drain to remove excess water. Blend the pulp with the garlic and the rest of the ingredients until a paste is obtained. Set aside.
  • For the fried artichokes, clean the artichokes down to the heart and part of their stem.
  • Cook in boiling water with parsley and salt for 20 minutes, drain, and cook in a pan with olive oil and garlic for 10 minutes or until golden. Set aside.
  • For the herb confit potatoes, on a cutting board, peel the potatoes and cut them into half-centimeter cubes.
  • Cook the potatoes with the oil and other ingredients on low heat until very soft. Drain and set aside.
  • Wrap the leek in aluminum foil with a bit of salt and cook over coals until golden.
  • For the roasted tomato cheeks, remove the skin from the tomatoes and cook in a pan until slightly charred. Set aside.
  • For the tomato vinaigrette, mix all the ingredients along with the roasted tomato until you have a homogeneous consistency.
  • For assembly, place the babaganoush on a plate and top with all the other ingredients. Decorate with white asparagus tips, fried sunflower seeds, hazelnuts, and radish. Accompany with a green salad featuring quintoniles, romeritos, purslane, huauzontle sprouts, escarole, mint leaves, baby spinach, and lettuces.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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