Preparation:
Mix the sliced artichoke hearts with the chopped fennel and celery and the first measure of olive oil in a medium size bowl. Put 1 tablespoon or so of this mixture in the bottom of each individual salad bowl. Divide the shredded arugula and radicchio among the bowls. Top each with the shaved Parmesan cheese. Pour the second measure of olive oil over the individual salads, about 1 tablespoon for each bowl. Pour the balsamic vinegar over each individual salad, and about 1/2 tablespoon for each bowl. (the oil to vinegar ration should be approximately 2 to 1.) Season with salt and pepper.
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