Artichoke and Radicchio Salad
The color of the radicchio in this salad brightens the table!
INGREDIENTS:
1 bag frozen artichoke hearts
2 1/2 tbs extra-virgin olive oil
1 small radicchio, separated, leaves torn in half
14 leaves basil, chopped
2 tsp fresh lemon juice
1 tbs Parmesan cheese, freshly grated
DIRECTIONS:
1. Cook artichoke hearts according to package instructions; rinse with cold water and drain.
2. Place artichoke hearts in bowl. Add 1 tbs of olive oil and 1 tsp of lemon juice.
3. Toss and less stand 15 minutes. Add radicchio, basin and remaining olive oil. Toss to coat.
4. Add salt and pepper to taste, plus remaining lemon juice. Toss to coat. Divide onto two plates.
5. Top with cheese and serve.
Prep: 10 minutes
Cook: 10 minutes
Serves: 2