• Servings 4
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level

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.

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