Asparagus Artichoke Salad with Crispy Greens
Ingredients
| 1 heat curly endive, torn into pieces | ||
| 1 head radicchio, separated into leaves | ||
| 12 asparagus spears, tough ends broken off, cut into 2 inch lengths | ||
| 12 canned artichoke hearts, halved | ||
| 4 carrots, cut into thin strips | ||
| 3 hard boiled eggs, sliced | ||
| 1/2 cup olive oil | ||
| 1/4 cup white wine vinegar | ||
| 2 tbs capers, drained |
- Arrange endive and radicchio leaves on a large platter.
- Blanch asparagus in boiling water for 1 minute, then refresh under cold water and drain thoroughly.
- Arrange asparagus, artichoke halves, carrots and hard boiled eggs on lettuce.
- Whisk oil and vinegar in a bowl, stir in capers and add to salad. Toss well.
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