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Warm
Artichoke and Spinach Salad
Warm
Citrus Vinaigrette
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Two
things make this restaurant unique. It
may be called "The Farm" but it's
located in the heart of chic Beverly
Hills. Something else that makes it
special is its executive chef. Benjamin
Ford is the son of none other than
Harrison Ford, one of Hollywood's top
actors.
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Ingredients
2 tbs.. each walnut oil, olive
oil
2 tbs.. minced flat-leaf parsley
1 tbs.. each lemon juice, orange
juice
tbs.. grated lemon zest
tbs.. orange zest
tbs.. fresh thyme leaves
tsp. minced garlic
1 1/2 cups chicken stock
3 tbs.. unsalted butter
Salt and pepper to taste
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While Harrison wows
moviegoers, 31-year-old Ben enchants
diners at this rustic eatery. He's
certainly becoming known in his own
right.
"He
wouldn't have survived in Beverly Hills
at one restaurant for a year and a half
if he didn't have fabulous food," said
owner Fran Berger.
One reason for his fabulous food is
his flair with farm-fresh
ingredients.
"I like working within the
seasons. I think that the freshness and
the flavor is going to come out. I like
things that are really, truly being
grown responsibly in season," Benjamin
said.
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In
a small bowl combine all ingredients
except stock, butter, salt and pepper.
In
saucepan reduce chicken stock by half,
then whisk in butter.
Whisk
stock into vinaigrette. Season to
taste.
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Ford
is a graduate of both the California
Culinary Academy in San Francisco and
Franc's University of Dijon. He trained
under some of the best chefs in the
world, including Alice Waters of
Berkeley's Chez Panisse. His love of
cooking goes back to his childhood.
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Artichokes
3 tbs.. fresh lemon juice
1 tsp. salt
4 fresh artichoke hearts
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"Since
I was a little kid I went to a school
that taught gardening to the children
and got an understanding of how
vegetables grow," Ben said.
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In a large saucepan bring one
quart water, lemon juice and salt to a
boil. Add artichoke hearts, cover,
reduce heat and simmer 35-40 minutes.
Drain and quarter.
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To
Assemble
8 cups young spinach,
cleaned
4 tbs.. seasoned bread crumbs
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Toss spinach with vinaigrette,
divide among four plates. Arrange
artichoke heart on spinach. Spoon on
remaining vinaigrette. Sprinkle with
bread crumbs.
Serve immediately.
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