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.
No Comments