This is a print preview of "Artichoke Heart And Radicchio Salad" recipe.

Artichoke Heart And Radicchio Salad Recipe
by Global Cookbook

Artichoke Heart And Radicchio Salad
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  Servings: 2

Ingredients

  • 1 pkt Artichoke hearts, frzn -- Marinated in a jar]
  • 2 1/2 Tbsp. Extra virgin olive oil -- extra-virgin
  • 2 tsp Lemon juice -- fresh
  • 1 x Raddicho, small -- Separated Leaves torn into halves)
  • 14 x Basil leaves -- minced Parmesan cheese

Directions

  1. Cook artichoke hearts according to package directions. Drain. Rinse with cool water and drain [or possibly just drain canned or possibly marinated hearts, reserving marinade]. Transfer to bowl. Add in 1 Tbsp. extra virgin olive oil and 1 tsp. lemon juice and let stand 15 min. Add in radicchio, basil and remaining 1-1/2 Tbsp. oil to artichokes and toss to coat. Season with salt and pepper. Add in remaining 1 tsp. lemon juice and toss to coat. [If you feel you need it for flavor, add in reserved marinade a Tbsp. at a time and then tasting to see if it needs more.] Divide salad between 2 plates.
  2. Using cheese plane or possibly vegetable peeler, shave Parmsesan atop salad.
  3. Serves2, can be double or possibly tripled.