Artichoke and Fennel Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great antipasta. Ingredients:
2 fennel bulbs (about 2 pounds) |
2 (14 ounce) cans artichoke hearts, drained and quartered |
2 tomatoes, chopped |
1/4 cup pitted brine-cured black olives |
1 ounce about 3 flat anchovy fillet, drained, minced |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme, crumbled |
pepper |
Directions:
1. Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
2. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
3. bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
4. Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
5. garnish the salad with the reserved fennel tops.
6. Serves 6.
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