Salad of raw artichokes, radicchio, and parmesan cheese

1 servings

Ingredients

Quantity Ingredient
Radicchio
Keywords: Salads, Scanned,
SJK

Directions

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING INSALATA DI CARCIOFI GRANA, E RADICCHIO MAKES 6 SERVINGS Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN 0-02-009078-1; 1994

Use only very fresh, small artichokes and the best Parmesan. This salad has a delicious lemony taste. The recipe was inspired by a dish I tasted at the restaurant Le Madri in New York City.

12 carciofini, very small artichokes (about 2 inches high) ½ cup extra virgin olive oil ¼ cup fresh lemon juice 1 cup shredded radicchio leaves One 4-ounce (about) piece Parmigiano-Reggiano cheese, shaved into paper-thin slices Salt and freshly ground black pepper to taste

1. Prepare the artichokes: Combine the juice from 1 whole lemon with 4 cups of cool water in a nonreactive bowl and set aside. Peel away the tough dark green leaves of each artichoke. Starting with the leaves closest to the stem, break off the leaves all around the artichoke until only light yellow leaves are visible. Using a knife, cut 1 to 2 inches off the top of the artichoke, peel the stem, and trim around the base to make a neat, even surface. Use a grapefruit spoon or melon baller to scrape the fuzzy choke out of larger artichokes. Place the prepared artichoke in the bowl with the lemon and water mixture, to prevent discoloration, until ready to cook.

When you are finished trimming them, they should be about the size of a large egg.

2. Pat the artichokes dry with a paper towel. Cut them in half lengthwise and slice them as thinly as possible so that they are almost shredded. Transfer the sliced artichokes to a bowl and immediately add the olive oil and lemon juice. Mix well.

3. Combine the radicchio and most of the cheese with the artichokes and stir to combine. Season lightly with salt. Be careful not to oversalt since the cheese will also add saltiness to the salad.

4. Divide the mixture evenly among six plates. Place some of the remaining Parmesan cheese on each serving. Serve immediately with freshly ground black pepper.

From: Sallie Krebs Date: 10-07-95 (19:57) (159) Fido: Cooking

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