Radicchio, Endive and Artichoke Salad
4 servings
20 minutes
This exquisite Italian salad combines the bitter notes of radicchio and endive with the delicate texture of fresh artichoke. The light acidity of lemon refreshes the taste, while olive oil and white wine vinegar add harmony and expressiveness. Such a salad is traditionally served as an antipasto, awakening the appetite before main courses. Its roots lie in the culinary traditions of northern Italy, where freshness and simplicity of natural ingredients are valued. Thanks to the thin slicing of artichokes, their crunchy texture perfectly complements the softness of the salad leaves. This salad is ideal as a light summer lunch or as an accompaniment to meat and fish dishes, bringing freshness and exquisite flavor to any feast.
1
In a large bowl, squeeze the juice of half a lemon and add water, also add the zest.
- Lemon: 1 piece
- Lemon: 1 piece
2
Cut the stem of one artichoke, then cut off the top third. Then remove the green leaves in layers, leaving only the yellow ones.
- Artichokes: 4 pieces
3
Again, cut off the legs with a sharp knife and remove the fuzzy inner part with a teaspoon. Rub the peeled artichoke with the other half of the lemon. Cut off the remaining fibrous parts from the artichoke and rub it again with lemon. Place it in the prepared lemon water and repeat the same with the other artichokes.
- Lemon: 1 piece
- Artichokes: 4 pieces
4
Before serving, slice the artichokes very thinly using a mandoline or grater. Quickly transfer to a large bowl and mix with chopped endive and radicchio. Drizzle with olive oil and mix again. Sprinkle with salt and pepper, and drizzle with vinegar. Toss and serve.
- Artichokes: 4 pieces
- Endive: 230 g
- Radicchio salad: 340 g
- Olive oil: 5 tablespoon
- Coarse salt: 1.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- White wine vinegar: 3 tablespoons