Page 57 - Vallet Table - Spring 2020

WHITE BEAN, ARTICHOKE & ARUGULA WRAPS
CHEF LINDA SOPER-KOLTON
COMPASSIONATE CUISINE AT CATSKILL ANIMAL SANCTUARY
Do you remember eagerly awaiting lunchtime in grade school? Discovering and devouring neatly packed sandwiches and treats in our paper bags or lunch boxes was a welcome break in the day. Bring back the excitement that made you watch the clock so closely by making yourself one of these wraps.
Ingredients
Shiitake Crisps
4 ounces shiitake mushrooms, stemmed and very thinly sliced
3 Tbsp olive oil
1⁄2 tsp salt
1⁄4 tsp smoked paprika (optional)
Filling
Two 15.5-ounce cans white beans, drained and rinsed (or 3 cups cooked)
2 cups marinated artichoke hearts, drained
1⁄4 cup sun-dried tomatoes (dry- or oil-packed),
chopped
2 Tbsp fresh lemon juice 1⁄2 tsp salt
To Assemble
4 cups arugula, lightly chopped
2 small radishes, very thinly sliced
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1⁄2 large cucumber, peeled, seeded, and cut lengthwise
into thin spears
1 avocado, pitted and cut into thick slices Four 10-inch tortillas
Makes 4 large wraps
Method
1. Tomaketheshiitakecrisps,preheatovento375°F. Line a baking tray with parchment. Place sliced mushrooms on the baking tray in a pile. Drizzle with olive oil and mix together with your hands. Arrange in a single layer and sprinkle with salt and paprika. Roast for about 25 minutes. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel-lined plate to cool.*
2. To make the filling, place white beans, artichoke, sun-dried tomatoes, lemon juice, and salt in the food processor. Pulse several times to combine into a thick, chunky mixture.
3. To assemble, place the arugula and radishes in
a medium bowl. Drizzle with the lemon juice and oil and toss. Lay tortillas, one at a time, on a cutting board. Spread about 3⁄4 cup of the white- bean mixture on the tortilla, leaving a 1⁄2-inch border. Place arugula over the bean mixture. Lay two cucumber spears and a couple of avocado slices on the bottom third of each tortilla. Sprinkle shiitake crisps on top. Roll, while tucking in the ends, into a burrito shape. Cut each wrap in half, on the diagonal, to serve.
*Make ahead: Shiitake crisps can be made one day in advance and stored in a covered container in the refrigerator.
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