Artichoke And Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Italian flavors all the way! 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 orégano, 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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