Artichoke and Fennel Salad
From deliathecrone 16 years agoIngredients
- 2 fennel bulbs (about 2 pounds) shopping list
- 2 14-ounce cans artichoke hearts, drained and quartered or eighths shopping list
- 2 tomatoes, chopped shopping list
- 1/4 cup pitted Nicoise or other brine-cured black olives shopping list
- 1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste shopping list
- 1/4 cup olive oil shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/4 teaspoon dried orégano, crumbled shopping list
- 1/4 teaspoon dried thyme, crumbled shopping list
- freshly ground pepper to taste shopping list
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?
People Who Like This Dish 2
- bluewaterandsand GAFFNEY, SC
- waterlily Joplin, MO
- deliathecrone Johnston, SC
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