Artichoke And Fennel Salad Recipe

Ingredients for Artichoke And Fennel Salad

• 2 large fennel bulbs
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 pint cherry or grape tomatoes, halved
• Brine Cured Black Olives
• Anchovy Fillet
• Olive Oil
• Fresh Lemon Juice
• Dried Oregano
• Dried Thyme
• Freshly ground black pepper, to taste

How to Make Artichoke And Fennel Salad

1. 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).
2. Quarter the bulbs, discarding the tough core, and thinly slice the quarters crosswise.
3. In a large bowl, combine the sliced fennel, quartered artichoke hearts, halved tomatoes, and olives.
4. In a separate small bowl, whisk together the anchovy paste, olive oil, lemon juice, oregano, and thyme until emulsified.
5. Pour the dressing over the fennel mixture and gently toss to coat.
6. Season generously with freshly ground black pepper and sea salt to taste.
7. Garnish the salad with the reserved fennel fronds.
8. Serve immediately or chill for later. Serves 6.