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Salsify

WITH BLOOD ORANGE CITRONETTE

Braised Cardoons

WITH BAGNA CAUDA

Black Kale with Ricotta

Sunchokes with Walnut Gremolata

Beets with Pistachios

Turnips Braised in Chianti

Salsify with Blood Orange Citronette

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

1 lemon, halved

1½ pounds salsify

3 tablespoons extra virgin olive oil, or as needed

1 cup fresh blood orange juice (or 1 cup regular orange juice plus 1 tablespoon grenadine)

1 tablespoon champagne vinegar

Maldon or other flaky sea salt and coarsely ground black pepper

Fill a medium bowl with water and squeeze the juice of the lemon into it. Peel the salsify and cut it into 2-inch pieces, dropping it into the bowl of water as you go, to prevent oxidation. Just before cooking, drain and pat dry.

Heat 2 tablespoons of the olive oil in a 12-inch sauté pan over medium-high heat. Add half of the salsify and sauté until lightly browned and crisp-tender, 7 to 9 minutes. Transfer to a medium bowl and cook the remaining salsify, adding more oil to the pan if necessary.

Bring the orange juice (and the grenadine, if using) to a boil in a small saucepan and boil until reduced to about 2 tablespoons. Remove from the heat and add the vinegar, the remaining 1 tablespoon oil, and salt and pepper to taste. Pour over the salsify, tossing to mix well. Let cool.

Serve the salsify, or let stand at room temperature for 1 hour longer to bring out the flavors. (The salsify can be refrigerated for up to 3 days; bring to room temperature before serving.)

Braised Cardoons with Bagna Cauda

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

2 pounds cardoons

1 cup water

1 cup milk

1 cup dry white wine

¼ cup extra virgin olive oil

Juice of 2 lemons

5 bay leaves, preferably fresh

½ teaspoon peppercorns

1 tablespoon kosher salt

Bagna Cauda (recipe follows)

Cut off the tough bottoms of the cardoons and trim the tops; cut off any leaves. Peel the stalks with a vegetable peeler to remove the fibrous strings. Cut into 3-inch lengths.

Combine the water, milk, wine, olive oil, lemon juice, bay leaves, peppercorns, and salt in a medium pot, add the cardoons, and bring to a gentle simmer. Cover, reduce the heat to very low, and cook until the cardoons are tender, about 40 minutes. Drain.

Serve the cardoons warm or chilled, with the bagna cauda.

BAGNA CAUDA

MAKES ABOUT 1 CUP

¼ cup milk

6 garlic cloves, sliced paper-thin

¾ cup extra virgin olive oil

4 tablespoons unsalted butter

2 tablespoons coarsely chopped anchovy fillets

Coarsely ground black pepper

Combine the milk and garlic in a very small saucepan and bring to a boil over medium heat, then lower the heat and simmer gently for 10 minutes. Drain the garlic, reserving the milk.

Combine the olive oil and butter in a small saucepan and heat over medium heat until the butter is melted. Add the garlic, 1 tablespoon of the reserved milk, the anchovies, and pepper to taste, and remove from the heat. Using an immersion blender, blend until well combined; or transfer to a regular blender and blend well. Serve immediately. (The sauce will not remain emulsified for very long—that would not be very Italian.)

Note: Cardoons look like giant celery stalks, but they taste more like artichokes—their cousins. Look for them in Italian or specialty markets in late spring through winter.

Black Kale with Ricotta

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

1½ pounds cavolo nero (also called lacinato or Tuscan kale) or regular kale

6 tablespoons extra virgin olive oil

6 garlic cloves, thickly sliced

1 red finger chile or serrano chile, thinly sliced

Maldon or other flaky sea salt

¾ cup fresh ricotta

Trim the kale, removing the tough stems and ribs, and coarsely chop it.

Combine 2 tablespoons of the oil, the garlic, and chile in a large pot, add the kale, and sauté over medium-high heat for about 5 minutes, until it is beginning to wilt. Season with salt, add ¾ cup water, cover, and cook until the kale is tender, 15 to 20 minutes. Drain