Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories

Total Time:
25 min
25 min

4 servings

  • 4 ounces orange juice
  • 1 grapefruit
  • 2 tablespoons lemon juice
  • 5 ounces extra-virgin olive oil
  • 1 (6 to 7 ounce) sunchokes (Jerusalem artichokes), peeled and thinly sliced
  • 4 large artichokes, cleaned with stems and chokes removed, hearts sliced very thin
  • 1 ounce mixed chicories (frisee, radicchio, endive), cut into small pieces
  • 1 teaspoon chopped chives
  • Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.

  • Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.

  • Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.

  • Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.

  • Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.

  • Drizzle the plates with the remaining vinaigrette; and serve.

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