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Home Fillet Stuffed With Crab Meat

Artichoke and Fennel Salad Recipe

Ingredients

How to make it

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks at the point where they meet the bulb, reserving them for another use. *
  • Quarter the bulbs, discarding the core, and slice the quarters thinly crosswise.
  • In a large bowl combine the fennel, artichoke hearts, tomatoes, and olives.
  • In a bowl whisk together the anchovy paste, oil, lemon juice, oregano, and thyme.
  • Toss the fennel mixture with the dressing, season it with pepper, and garnish the salad with the reserved fennel tops.
  • *The fennel stalks can be used like celery, but, remember - fennel has a much different flavor than celery. Do you like licorice?

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The Cook

deliathecrone Johnston, SC

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