Artichoke Salad and Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the April 2, 2009 edition of Athens' Plus Magazine. The salad will keep in the refrigerator for 2-3 hours if you cover it with plastic wrap. Ingredients:
8 fresh artichoke hearts (put them in a bowl of water and lemon juice to keep them from going black) |
2 finocchio fennel heads, sliced |
1 bunch rocket or 2 cups of chopped salad greens |
5 -6 anchovy fillets, well-drained |
1/2 cup extra virgin olive oil |
1/2 cup fresh dill, finely chopped |
2 small lemons, juice and zest of |
1/2 teaspoon honey or 1/2 teaspoon agave |
pepper, freshly ground |
Directions:
1. Place all the ingredients for the vinaigrette into a blender and mix well.
2. Cut the artichokes in quarters and then finely slice each quarter.
3. Wash and dry the salad greens.
4. Put a layer of finocchio on a serving plate and sprinkle with some of the vinaigrette. Continue with a layer of the artichoke slices and sprinkle with some more of the vinaigrette.
5. Before serving, add the rocket or salad greens and the rest of the vinaigrette.
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