Shaved Artichoke And Sunchoke Salad, Grapefruit, Chicories Recipe - Cooking Index
Shaved Artichoke And Sunchoke Salad, Grapefruit, Chicories Recipe - Cooking Index
| 4 oz | 113g | Orange juice |
| 1 | Grapefruit | |
| 2 tablespoons | 30ml | Lemon juice |
| 5 oz | 142g | Extra-virgin olive oil |
| 1 | Jerusalem artichoke or sunchoke - (7 oz) - peeled, and | |
| Thinly sliced | ||
| 4 | Artichokes - cleaned, with stems (large) | |
| And chokes removed, hearts sliced very | ||
| Thin | ||
| 1 oz | 28g | Mixed chicories - cut small pieces |
| = (frisee, radicchio, endive) | ||
| 1 teaspoon | 5ml | Chopped chives |
Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.
Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.
Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.
Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.
Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.
Drizzle the plates with the remaining vinaigrette; and serve.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B53) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.