Raw Artichoke Salad
- Total Time
- About 10 minutes
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Ingredients
- 2tablespoons, plus 2 teaspoons, fresh lemon juice
- 8fresh artichoke hearts
- 4teaspoons olive oil
- Salt and freshly ground pepper to taste
- 4large radicchio leaves
- ¼cup thinly sliced Parmesan cheese
- ½scallion, green part only, thinly sliced
Nutritional analysis per serving (4 servings)
204 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 12 grams protein; 678 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium-size bowl with water and add 2 tablespoons of the lemon juice. Slice the artichoke hearts thinly and place in the water. Whisk together the remaining 2 teaspoons of lemon juice and the olive oil. Season with salt and pepper.
- Step 2
Place 1 radicchio leaf on each of 4 plates. Drain the sliced artichoke hearts and place in a bowl. Toss with the dressing. Divide the salad evenly among the plates, arranging it so that it spills out of the radicchio leaves. Sprinkle each salad with the Parmesan and sliced scallion. Serve immediately.
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