Asparagus Artichoke Salad with Crispy Greens
|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.