Artichoke, Fennel, and Edamame Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad. Ingredients:
8 tablespoons fresh lemon juice, divided |
3 pounds baby artichokes |
nonstick vegetable oil spray |
3 tablespoons plus 1/2 cup olive oil |
1/4 cup chopped shallots |
1 teaspoon fennel seeds |
1 teaspoon grated lemon peel |
3 medium fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups) |
1/2 cup chopped fresh italian parsley |
4 1/2 cups cooked shelled edamame |
Directions:
1. Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.
2. Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.
3. Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.
4. *Edamame (soybeans) are available at many supermarkets.
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