Artichoke Heart And Radicchio Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | Artichoke hearts, frozen | |
| Marinated in a jar] | ||
| 2 1/2 | T | Olive oil, extra-virgin |
| 2 | t | Lemon juice, fresh |
| 1 | Raddicho, small | |
| Separated | ||
| Leaves torn into halves), Leaves torn into halves | ||
| 14 | Basil leaves, chopped | |
| Parmesan cheese |
INSTRUCTIONS
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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: 218
Total Fat: 24.9g
Cholesterol: 74.8mg
Sodium: 1310.7mg
Potassium: 466.6mg
Carbohydrates: 10.3g
Fiber: 5.1g
Sugar: 1.1g
Protein: 35.8g