Artichoke and Radicchio Salad

Let artichokes, fennel, radicchio, and walnuts of this Italian salad bring your world to life on a dark winter day.

Artichoke and Radicchio Salad G. Giustolisi

The artichokes in this salad are a very rich source of potassium and phosphorus, and like the radicchio, also calcium and iron.

The Modena cream balsamic vinegar and walnuts are the key to a dish that, in my house, in winter, is very much in demand.

Artichoke and Radicchio Salad
 
Let artichokes, fennel, radicchio, and walnuts of this Italian salad bring your world to life on a dark winter day.
Author:
Recipe Type: Side
Cuisine: Italian
Serves: 2 servings
Ingredients
  • 10 artichoke hearts
  • 2 fennel bulbs
  • 10 radicchio leaves
  • Extra virgin olive oil,
  • to taste
  • Sea salt, to taste
  • Pepper, to taste
  • 20 walnuts
  • 1 tbsp Modena cream
  • balsamic vinegar
Instructions
  1. Clean the artichokes, remove the heart and steam cook them for 30 minutes.
  2. Slice the fennel and cut the radicchio and wash both in cold water. Dry the vegetables with a clean cloth (or with a centrifuge salad spinner).
  3. Place the oil, salt and pepper in a small bowl and emulsify with a fork (or a small whisk).
  4. Roughly chop the walnuts.
  5. Place all ingredients in a large bowl and mix, adding another tablespoon of oil and vinegar to taste.

 

Veronica Lavenia

Veronica Lavenia

Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, plant based slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery" and "The Vegetarian Italian Kitchen", published by New Holland Publishers Australia. Her fourth book, 'A Modern Italian Table: simple everyday natural recipes' will be released in March 2017, for the same publisher.

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