Radicchio, Frisée, and Artichoke Salad Gourmet | March 2003
- 1 lemon, halved
- 4 large artichokes (3/4 lb each)
- 1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
- 3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
- 5 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons white-wine vinegar
- Special equipment: a Japanese Benriner * or other adjustable-blade slicer
Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
Cooks' notes: Dressing ingredients can be whisked together (instead of tossed into salad) 1 day ahead and chilled, covered. Bring to room temperature before using. Greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with damp paper towels. Artichokes can be trimmed (but not sliced) 2 hours ahead and kept in acidulated water. *Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
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