SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
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Dulal Mridha
[email protected]I'm not a big fan of salads, but this one is actually pretty good. The dressing is light and flavorful, and the fennel and artichokes add a nice crunch.
Waseemk Waseem khan
[email protected]I'm allergic to artichokes, so I had to leave them out of my salad. It was still good, but I think it would have been even better with them.
Hora Khan
[email protected]This salad is way too expensive for what you get. I could have made something similar at home for a fraction of the cost.
Mara Terry
[email protected]I'm not sure what I did wrong, but my salad turned out really bland. I think I might have used too much olive oil.
Eli Fitzwater
[email protected]This salad is a great way to use up leftover roasted chicken or grilled shrimp. It's also a good way to get your daily dose of protein.
Joy Boboye
[email protected]I'm always looking for new recipes that use fennel, and this one is a keeper. It's light and refreshing, and the flavors are perfectly balanced.
Sydney
[email protected]I made this salad for a picnic and it was a big hit. It's easy to transport and it holds up well in the heat.
Franklin Franklin
[email protected]This salad is a great way to get your kids to eat their vegetables. The sweet and tangy dressing makes it irresistible.
AGIDI CHINONSO
[email protected]I'm not a big fan of fennel, but I loved this salad. The artichokes and parmesan cheese really balance out the flavor of the fennel.
Jamshad Jutt
[email protected]This salad is a great way to impress your friends and family. It's elegant and delicious, and it's sure to be a hit at your next gathering.
Nipun Tharaka
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Saddam Ahmed
[email protected]This salad is a great way to use up leftover fennel and artichokes. It's also a good way to get your daily dose of vegetables.
Lyric Crampton
[email protected]I was a bit skeptical about this salad at first, but I'm so glad I tried it. The flavors are amazing and it's so easy to make. I'll definitely be making this again.
RUGAZURA ALEXIS
[email protected]This salad is so refreshing and light. It's perfect for a summer lunch or dinner. I love the combination of flavors and textures.
Mubiru Frank
[email protected]I'm always looking for new and exciting salads to try, and this one definitely fits the bill. The shaved fennel and artichoke add a nice crunch, while the parmesan cheese adds a rich, nutty flavor. The dressing is also very tasty.
Odusile Oluwabunmi
[email protected]This salad was a hit at my dinner party! The combination of fennel, artichoke, and parmesan was divine. I especially loved the tangy dressing.