Recipe courtesy of Bill Telepan
Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 448
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 158
- Total: 25 min
- Prep: 25 min
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
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.