Raw artichoke salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lemon juice; (plus 1 teaspoon) |
| 12 | Fresh artichoke hearts | |
| 6 | teaspoons | Olive oil |
| Salt and fresh ground pepper to taste | ||
| 6 | larges | Radicchio leaves |
| ⅓ | cup | Parmesan cheese; thinly sliced |
| 1 | Scallion; green part only, thinly sliced | |
Directions
Fill medium size bowl with water and add 2 tbsp of lemon juice. Slice artichoke hearts thinly and place in water. Whisk together remaining lemon juice and olive oil. Season with salt and pepper. Place 1 radicchio leaf on each plate. Drain sliced artichoke hearts and place in a bowl. Toss with dressing. Divide salad evenly among the plates, arranging it so that it spills out of the radicchio leaves. Sprinkle each salad with parmesan and sliced scallion. Serve immediately.
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Recipe by: : The New York Times Magazine, Molly O'Neill Posted to MC-Recipe Digest V1 #1065 by Carriej999@... on Jan 31, 1998