Enhanced with fine herbs, celery and artichoke hearts, with a tasty walnut oil vinaigrette, this salad reflects the character of Touraine cuisine made from lightness and softness.
Cook the artichokes in salted water for 30 minutes, then remove the leaves and hay. Let them cool. Clean the mushrooms preferably without washing them unless they are very earthy, cut the base of the stem and slice them in a salad bowl, adding lemon as you go. Trim the celery stalks and cut them into small chunks. Peel and very finely chop the shallots. Coarsely chop the nuts.
Prepare a vinaigrette with 3 tablespoons of sunflower oil, 1 tablespoon of walnut oil and 1 tablespoon of vinegar. Finely chop 1 tablespoon of chervil, as much tarragon and as much parsley. Combine the mushrooms and the chopped celery stalks in a low bowl. Cut the artichoke bottoms into strips and add them on top. Add the shallots to the vinaigrette, season with salt and pepper, pour this sauce over the salad and mix, add the herbs, nuts and serve.
Source:Regional Cuisines of France
