Artichoke, Parmegiano Reggiano And Rucola Salad
From joe1155 12 years agoIngredients
- 2 raw artichokes shopping list
- 2 cups rucola, washed and dried shopping list
- 50 grams (ca. 2 oz) shaved parmigiano Reggiano shopping list
- 2 Tbsp olive oil shopping list
- salt and pepper shopping list
- a lemon wedge (for me optional, but it was on the plate in both restaurants) shopping list
How to make it
- Fill a small bowl with acidulated water or some sparking mineral water.
- Remove the stem and most of the leaves until you get to where they are very tender. Cut off the tops with a pair of scissors. Put them in the water.
- Wash the rucola and dry thoroughly. ( I love my salad spinner for this.)
- Thinly slice the cheese.
- Place the rucola on a plate and lightly salt and pepper.
- Remove the artichoke hearts from the water. Dry them and slice them VERY thinly. (I used my mandoline for this. It makes life easier.)
- Arrange them on the rucola and again, salt and lightly sprinkle with black pepper.
- Place the parmegiano on top and splash with the olive oil. If you like squeeze the lemon on top.
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