Name: Radicchio, Frisée, and Artichoke Salad
Yield: Makes 8 servings
Ingredients: 1 lemon, halved; 4 large artichokes (3/4 lb each); 1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces; 3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise; 5 tablespoons extra-virgin olive oil; 1 1/4 teaspoons kosher salt; 1/4 teaspoon black pepper; 2 to 3 tablespoons white-wine vinegar; Special equipment: a Japanese Benriner * or other adjustable-blade slicer

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Radicchio, Frisée, and Artichoke SaladRichard Gerhard Jung

Insalata di Radicchio, Frisée, e Carciofi

Including raw artichokes in a salad is an Italian trademark — their flavor is fresher and milder than that of cooked artichokes.

Active time: 40 min Start to finish: 1 hr

Cooks' notes:

• Dressing ingredients can be whisked together (instead of tossed into salad) 1 day ahead and chilled, covered. Bring to room temperature before using. • Greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with damp paper towels. • Artichokes can be trimmed (but not sliced) 2 hours ahead and kept in acidulated water. *Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

Recipe notes

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