Artichoke Heart And Radicchio Salad Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 package: Artichoke hearts, frozen, 9
Marinated in a jar],
2 1/2 T: Olive oil, extra-virgin
2 t: Lemon juice, fresh
1 each: Raddicho, small, separated
Leaves torn into halves),
14 each: Basil leaves, chopped
Parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salad