Artichoke, Parmegiano Reggiano And Rucola Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I spent 5 days in Florence last week. I tried all kinds of foods and had 2 cooking classes while there. The food was AWESOME. I had this salad twice at 2 different restaurants. This version is like the one served at Buca Mario and is my favorite. Read more . You have to slice the raw artichoke hearts as thin as possible for this. Ingredients:
2 raw artichokes |
2 cups rucola, washed and dried |
50 grams (ca. 2 oz) shaved parmigiano reggiano |
2 tbsp olive oil |
salt and pepper |
a lemon wedge (for me optional, but it was on the plate in both restaurants) |
Directions:
1. Fill a small bowl with acidulated water or some sparking mineral water.
2. 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.
3. Wash the rucola and dry thoroughly. ( I love my salad spinner for this.)
4. Thinly slice the cheese.
5. Place the rucola on a plate and lightly salt and pepper.
6. Remove the artichoke hearts from the water. Dry them and slice them VERY thinly. (I used my mandoline for this. It makes life easier.)
7. Arrange them on the rucola and again, salt and lightly sprinkle with black pepper.
8. Place the parmegiano on top and splash with the olive oil. If you like squeeze the lemon on top.
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