Christmas salad with avocado

For 6 people: an avocado-a tuft of Red radicchio-4 artichoke-caper-shallot-chives-parsley-pickled gherkins-lemon-vinegar-olive oil-salt-pepper

Trim the artichokes by depriving them of the fibrous outer leaves, any Hay inside, then chop in pieces and boil them in plenty of boiling salted water, draining to the tooth. Peel avocados, cut in half, remove the core and rub with half a lemon to prevent it from becoming black. Peel, wash and drain the head of radicchio, then cut into strips and place it in a bowl together with the avocado slices and artichokes into wedges. Season with a sauce prepared by blending at low speed, about 80 g of extra virgin olive oil, one teaspoon of capers, 2 spoonfuls of vinegar, half a shallot, a bunch of leaves of parsley and chives, 2 gherkins and a pinch of salt and pepper. Toss the salad and then spread it in the saucers (or avocado-shaped bowls) and serve.