Recipe

Artichoke And Fennel Salad Recipe


Artichoke And Fennel Salad Recipe Deliathecrone / All my dishes
1 year, 9 months ago
Italian flavors all the way!
Prep:45m Servings:6

Deliathecro

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Ingredients
  • 2 fennel bulbs (about 2 pounds)
  • 2 14-ounce cans artichoke hearts, drained and quartered or eighths
  • 2 tomatoes, chopped
  • 1/4 cup pitted Nicoise or other brine-cured black olives
  • 1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried orĂ©gano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • freshly ground pepper to taste

Directions
  1. 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. *
  2. Quarter the bulbs, discarding the core, and slice the quarters thinly crosswise.
  3. In a large bowl combine the fennel, artichoke hearts, tomatoes, and olives.
  4. In a bowl whisk together the anchovy paste, oil, lemon juice, oregano, and thyme.
  5. Toss the fennel mixture with the dressing, season it with pepper, and garnish the salad with the reserved fennel tops.
  6. *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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Comments

bluewaterandsand 1 year, 8 months ago said:
Sounds so very tasty!


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