Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories

Name: Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 25 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 25 min

Yield: 4 servings

Ingredients

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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

Directions

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.