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

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