Radicchio Frisée and Artichoke Salad
Ingredients
- 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
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