Ingredients for Artichoke And Fennel Salad
- 2 medium fennel bulbs
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 pint grape tomatoes, halved
- 1/2 cup brine-cured black olives, such as kalamata, pitted and halved
- 2 anchovy fillets, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Freshly ground black pepper, to taste
- Sea salt, to taste
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How to Make Artichoke And Fennel Salad
- Trim the feathery tops from the fennel bulbs, reserving several for garnish. Trim the stalks to the point where they meet the bulb, reserving them for another use (e.g., soup or stock).
- Quarter the bulbs, discarding the tough core, and thinly slice the quarters crosswise.
- In a large bowl, combine the sliced fennel, quartered artichoke hearts, halved tomatoes, and olives.
- In a separate small bowl, whisk together the anchovy paste, olive oil, lemon juice, oregano, and thyme until emulsified.
- Pour the dressing over the fennel mixture and gently toss to coat.
- Season generously with freshly ground black pepper and sea salt to taste.
- Garnish the salad with the reserved fennel fronds.
- Serve immediately or chill for later. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
7g
Carbs
7g
