Title: Artichoke Heart and Radicchio Salad
Categories: Salad
Yield: 2 Servings
| 1 | pk | Artichoke hearts; frozen, 9 |
| 2 1/2 | tb | Olive oil; extra-virgin |
| 1 | | Raddicho; small, separated |
| 14 | | Basil leaves; chopped |
| | | Marinated in a jar] |
| 2 | ts | Lemon juice; fresh |
| | | Leaves torn into halves) |
| | | Parmesan cheese |
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. Recipe from Bon Appetit, February, 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1