Radicchio, Endive, and Artichoke Salad

Salads | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can mix the dressing ingredients together in advance.

Ingredients

Lemon - 1 piece
Artichoke bottoms - 4 pieces
Endive - 8.1 oz
Radicchio Salad - 12 oz
Olive Oil - 5 tablespoons
Coarse Salt - 1¼ teaspoons
Ground Black Pepper - ¼ teaspoon
Champagne Vinegar - 3 tablespoons

Step by Step guide

Step 1

In a large bowl, squeeze the juice of half a lemon and fill with water, adding the zest as well.

Step 2

Trim the stem from one artichoke, then cut off the top third. Remove the green leaves layer by layer until only the yellow leaves remain.

Step 3

With a sharp knife, trim the stem again and use a teaspoon to remove the fuzzy inner part. Rub the peeled artichoke with the other half of the lemon. Cut away any remaining fibrous parts from the artichoke and rub it again with lemon. Place it in the prepared lemon water and repeat the same process with the remaining artichokes.

Step 4

Before serving, using a mandoline or grater, slice the artichokes very thinly. Quickly transfer them to a large bowl and mix with the chopped endive and radicchio. Drizzle with olive oil and mix again. Sprinkle with salt and pepper and drizzle with vinegar. Toss and serve.