AuthorMichelle McKenzie

If Niçoise and antipasti had a love child, this would be their girl—simultaneously elegant and rustic. San Francisco cookbook author Michelle McKenzie created this as a main-course event, requiring nothing more than a chilled bottle of wine, a crusty sourdough loaf, and good butter. Serving it family-style, with groupings of seasoned ingredients, allows guests to customize their plates. “When everything anyone needs is there all at once, it creates a space for ease, comfort, and lingering—and the cook gets to sit back and enjoy the experience of feeding others,” says McKenzie.

Wine Pairing: A vibrant and minerally white with flamboyant aromatic aromas, like Dutton Goldfield 2016 Chileno Vineyard Riesling (Marin County; $30)

How to Make It

Step 1
1

Cook artichokes: Fill a 6- to 8-qt. pot half full of water and add aromatics. Season water with salt, then add oil, vinegar, peppercorns, and wine; squeeze in lemon, and drop in peel. Bring to a boil, then, lower heat to a bare simmer.

Step 2
2

Cut off spiny tops of artichokes, snap off dark green outer leaves down to tender yellowish ones, and trim fibrous outer layer of stem. Cut artichokes in half lengthwise; if they have a fuzzy choke, scoop it out with a small spoon. Add artichokes to pot (they should be submerged; add more water if needed), and simmer, partly covered, until they offer very little resistance when pierced with a knife, 15 to 18 minutes.Let artichokes cool, uncovered, in cooking liquid (to absorb more flavor and firm up).

Step 3
3

Meanwhile, make vinaigrette: In a small bowl, whisk lemon juice and shallot with salt. Let sit at least 5 minutes to soften the shallot’s bite and infuse oil with flavor, then whisk in pepper to taste and the oil. Season with more salt and pepper if you like.

Step 4
4

Prepare everything else: Put potatoes in a medium saucepan and cover with cold water. Season water with fine salt. Bring to a boil, then lower heat and simmer until potatoes offer no resistance when pierced with a knife, 15 to 20 minutes. Transfer to a plate (save water in pot).

Step 5
5

Season shelled favas with 1 tbsp. vinaigrette; chill.

Step 6
6

Return potato water to a boil. Set a bowl of ice water near the stove. Cook eggs 7 minutes, adjusting heat to maintain a gentle boil. Cool eggs in ice water, then crack and peel.

Step 7
7

Slice cooked potatoes crosswise into 1/2-in.-thick coins. Halve eggs lengthwise. Thinly slice fennel across top with a handheld slicer (or a knife), then toss with liquid and pat dry. Season with fine salt and drizzle with 1/4 cup vinaigrette.

Step 8
8

Plate salads: Arrange arugula across bottoms of 2 large shallow bowls or platters. Top with groupings of artichokes, fava beans, potatoes, eggs, salami, and olives. Scatter a few herbs across favas and artichokes. Season potatoes and eggs with flaky salt and black pepper or piment d’Espelette. Drizzle salads with another 1/4 cup or so of vinaigrette and top with chive blossoms, if using, and flaky sea salt. Serve with remaining vinaigrette.

9

*To prep favas, boil beans 1 minute, then cool in a bowl of ice water before draining. Tear skins at one end and pop out inner beans into a bowl. Find ground piment d’Espelette, a flavorful Basque chile, on spanishtable.com ($10.99 for a 15-gram jar).

10

MAKE AHEAD: Artichokes in cooking liquid, vinaigrette, potatoes, and unpeeled eggs, up to 4 days, chilled airtight. Peeled favas, up to 4 hours, chilled.

11

Serves 4 to 6 as a main course

Ingredients

 2 cups assorted aromatics (use any 3: fennel fronds, shallot, thyme branches, parsley stems, green garlic or leek tops, rosemary, bay leaves)
 Fine sea salt
 1 tablespoon extra-virgin olive oil
 1 teaspoon each white wine vinegar and black peppercorns
 1/2 cup white wine (optional)
 1 lemon, halved
 8 baby or 4 medium artichokes
 6 tablespoons each lemon juice and finely diced shallot
 freshly ground paper
 Fine sea salt
 1/2 cup plus 2 tbsp. extra-virgin olive oil
 12 ounces small fingerling potatoes
 Fine sea salt
 1 1/2 pounds fava pods, shelled (11⁄2 to 2 cups beans; if larger than 1⁄2 in., blanch and peel*)
 4 to 6 large eggs, at room temperature (1 per person)
 1 medium fennel bulb, stalks trimmed
 6 ounces baby arugula (10 loosely packed cups), preferably wild
 Hard salami such as saucisson sec, casing peeled off, very thinly sliced (1 oz. per person)
 1/2 to 3/4 cup mild olives such as Niçoise
 2 tablespoons finely chopped chives
 1/2 cup baby mint leaves or chervil sprigs
 Flaky sea salt
 1/2 teaspoon freshly ground black pepper or piment d’Espelette*
 1 teaspoon chive blossoms or garlic flowers (optional)

Directions

Step 1
1

Cook artichokes: Fill a 6- to 8-qt. pot half full of water and add aromatics. Season water with salt, then add oil, vinegar, peppercorns, and wine; squeeze in lemon, and drop in peel. Bring to a boil, then, lower heat to a bare simmer.

Step 2
2

Cut off spiny tops of artichokes, snap off dark green outer leaves down to tender yellowish ones, and trim fibrous outer layer of stem. Cut artichokes in half lengthwise; if they have a fuzzy choke, scoop it out with a small spoon. Add artichokes to pot (they should be submerged; add more water if needed), and simmer, partly covered, until they offer very little resistance when pierced with a knife, 15 to 18 minutes.Let artichokes cool, uncovered, in cooking liquid (to absorb more flavor and firm up).

Step 3
3

Meanwhile, make vinaigrette: In a small bowl, whisk lemon juice and shallot with salt. Let sit at least 5 minutes to soften the shallot’s bite and infuse oil with flavor, then whisk in pepper to taste and the oil. Season with more salt and pepper if you like.

Step 4
4

Prepare everything else: Put potatoes in a medium saucepan and cover with cold water. Season water with fine salt. Bring to a boil, then lower heat and simmer until potatoes offer no resistance when pierced with a knife, 15 to 20 minutes. Transfer to a plate (save water in pot).

Step 5
5

Season shelled favas with 1 tbsp. vinaigrette; chill.

Step 6
6

Return potato water to a boil. Set a bowl of ice water near the stove. Cook eggs 7 minutes, adjusting heat to maintain a gentle boil. Cool eggs in ice water, then crack and peel.

Step 7
7

Slice cooked potatoes crosswise into 1/2-in.-thick coins. Halve eggs lengthwise. Thinly slice fennel across top with a handheld slicer (or a knife), then toss with liquid and pat dry. Season with fine salt and drizzle with 1/4 cup vinaigrette.

Step 8
8

Plate salads: Arrange arugula across bottoms of 2 large shallow bowls or platters. Top with groupings of artichokes, fava beans, potatoes, eggs, salami, and olives. Scatter a few herbs across favas and artichokes. Season potatoes and eggs with flaky salt and black pepper or piment d’Espelette. Drizzle salads with another 1/4 cup or so of vinaigrette and top with chive blossoms, if using, and flaky sea salt. Serve with remaining vinaigrette.

9

*To prep favas, boil beans 1 minute, then cool in a bowl of ice water before draining. Tear skins at one end and pop out inner beans into a bowl. Find ground piment d’Espelette, a flavorful Basque chile, on spanishtable.com ($10.99 for a 15-gram jar).

10

MAKE AHEAD: Artichokes in cooking liquid, vinaigrette, potatoes, and unpeeled eggs, up to 4 days, chilled airtight. Peeled favas, up to 4 hours, chilled.

11

Serves 4 to 6 as a main course

Composed Mediterranean Salad