Radicchio, Frisée, and Artichoke Salad

Radicchio, Frisée, and Artichoke Salad
Photo by Richard Gerhard Jung


  • ½ pound frisée (French curly endive)
  • ¾ pound radicchio
  • 4 large artichokes
  • 5 tablespoons extra-virgin olive oil
  • Japanese Benriner or other adjustable-blade slicer
  • ¼ teaspoon black pepper
  • 3 tablespoons white-wine vinegar
  • + 2 more ingredients
    • 1 ¼ teaspoons kosher salt
    • 1 lemon

Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water. Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in sa...

View full recipe at Epicurious


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