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Artichoke Heart and Radicchio Salad recipe
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To make Artichoke Heart and Radicchio Salad you will need
Ingredients
| 1 | package | Artichoke hearts; frozen -- | | | Marinated in a jar] | | 2 1/2 | tablespoons | Olive oil -- extra-virgin | | 2 | teaspoons | Lemon juice -- fresh | | 1 | | Raddicho; small -- | | | Separated | | | Leaves torn into halves) | | 14 | | Basil leaves -- chopped | | | Parmesan cheese |
Instructions
Cook artichoke hearts according to package directions. Drain. Rinse with
cold water and drain [or just drain canned or marinated hearts, reserving
marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon
lemon juice and let stand 15 minutes. Add radicchio, basil and remaining
1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and
pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you
feel you need it for flavor, add reserved marinade a tablespoon at a time
and then tasting to see if it needs more.] Divide salad between 2 plates.
Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves
2, can be double or tripled.
Enjoy your Artichoke Heart and Radicchio Salad
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Tue 5 Aug 2008
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