Best Artichoke And Fennel Salad Recipes

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.

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE

Steps:

• Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
• Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
• Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
• Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
• Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
• Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
• On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Steps:

• In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
• Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
• Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

ALMOND CRUSTED SOFT-SHELL CRAB, WITH A FENNEL AND ARTICHOKE SALAD WITH ROASTED ALMOND PUREE

Steps:

• Peel the oranges, leaving no pith, and segment ("V" cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette.
• Peel the carrot and shave on a mandoline with the julienne attachment.
• Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve.
• Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use.
• Heat oil to 350 degrees F.
• Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve.
• Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve.
• Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around.
• Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use.

ARTICHOKE AND FENNEL SALAD

Steps:

• 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. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

ARTICHOKE, FENNEL AND ARUGULA SALAD

Steps:

• 1. Make vinaigrette: Place minced shallot in a small bowl and cover with vinegar. Let sit 10 minutes. Then, whisking constantly, drizzle in olive and canola oils. Season with salt and pepper to taste. 2. Sprinkle fennel with a pinch of salt and lemon juice and set aside until crisp-tender, 5-10 minutes. Quarter artichokes. 3. In a large bowl, toss arugula with a pinch of salt. Gently toss artichokes, fennel and Parmesan together with arugula. Toss in half the vinaigrette, or enough to lightly coat all ingredients, and season with salt and pepper and extra vinaigrette to taste. 4. To serve, divide arugula and Parmesan among four plates and arrange artichokes and fennel on top. Garnish with extra Parmesan.

ARTICHOKE AND FENNEL SALAD

Steps:

• 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.
• Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
• 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.
• Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
• garnish the salad with the reserved fennel tops.
• Serves 6.

ARTICHOKE, FENNEL, AND EDAMAME SALAD

Steps:

• Preheat oven to 400°F. Fill medium bowl with cold water. Add 2 tablespoons lemon juice. Working with 1 artichoke at a time, pull off tough outer leaves (about 3 rows). Cut tip and stem off artichoke. Cut artichoke in half. Scoop out any choke. Place in lemon water.
• Spray large rimmed baking sheet with nonstick spray. Drain artichokes; pat dry. Return to bowl. Add 3 tablespoons oil and toss. Transfer to prepared sheet; sprinkle with salt and pepper. Roast until tender when pierced, stirring once, about 20 minutes. Cool on sheet.
• Whisk 6 tablespoons lemon juice, 1/2 cup oil, shallots, fennel seeds, and lemon peel in large bowl. Stir in sliced fennel, parsley, artichokes, and edamame. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Garnish with reserved fennel fronds and serve.
• *Edamame (soybeans) are available at many supermarkets.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper. Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
• Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes.
• Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisee and dressing, toss. Season with prosciutto and chopped fennel fronds.