Best Artichoke Fennel And Arugula Salad Recipes

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ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

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 AND FENNEL SALAD



Artichoke and Fennel Salad image

Make and share this Artichoke and Fennel Salad recipe from Food.com.

Provided by Phil Franco

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 188.7, Fat 9.9, SaturatedFat 1.4, Cholesterol 4, Sodium 654.1, Carbohydrate 22.6, Fiber 10.1, Sugar 2.5, Protein 7.3

ARTICHOKE ARUGULA SALAD



Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

FENNEL, MUSHROOM, AND ARUGULA SALAD



Fennel, Mushroom, and Arugula Salad image

Provided by Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

Steps:

  • In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

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.

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What is an Artichoke Fennel and Arugula Salad?

An artichoke fennel and arugula salad is a delightful combination of fresh greens, artichoke hearts, and sliced fennel. This salad is perfect for a light and healthy lunch or as a side dish for a larger meal. The peppery arugula, crisp fennel, and tender artichoke hearts offer a delicate balance of flavors and textures that will keep your mouth watering.

Ingredients
  • 1 can of artichoke hearts
  • 1 bulb of fennel
  • 2 cups of arugula
  • 1 lemon
  • 1/4 cup of olive oil
  • Sea salt
  • Black pepper
Preparation

The artichoke fennel and arugula salad is easy to prepare and can be ready in a matter of minutes. To prepare this delicious salad, follow these steps:

  1. Begin by draining a can of artichoke hearts and slicing them into halves.
  2. Cut the bulb of fennel in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.
  3. Place the arugula in a large mixing bowl and add the sliced artichoke hearts and fennel.
  4. Drizzle the olive oil over the salad and squeeze the juice of one lemon. Season with a pinch of sea salt and freshly cracked black pepper.
  5. Use salad tongs or your hands to toss the salad well, making sure that the dressing is evenly distributed.
  6. When the salad is well mixed, you can serve it as it is or add some extra toppings for added flavor and texture. Try adding some grated Parmesan cheese, toasted pine nuts, or croutons for a delicious crunch.
Benefits of Artichoke Fennel and Arugula Salad

Aside from its delicious taste, the artichoke fennel and arugula salad also offers a wide range of health benefits. Here are some of the benefits you can expect from adding this salad to your diet:

  • Rich in fiber: All three ingredients used in this salad are excellent sources of fiber. Artichokes, in particular, are rich in a type of fiber called inulin, which promotes healthy digestion.
  • Packed with vitamins and minerals: Arugula is a rich source of vitamin K, which is essential for strong bones and healthy blood clotting. Fennel, on the other hand, is rich in vitamin C and potassium, which help support a healthy immune system and heart function.
  • Low in calories: The artichoke fennel and arugula salad is a low-calorie dish that is perfect for those watching their weight. One serving contains less than 200 calories, making it an ideal choice for a light lunch or dinner.
  • Antioxidant-rich: Artichokes and arugula contain high levels of antioxidants, which help protect the body against damage from free radicals that can contribute to chronic diseases.
Conclusion

The artichoke fennel and arugula salad is a delicious and healthy dish that is easy to prepare and packed with nutrients. Whether enjoyed on its own or as a side dish, this salad is a great addition to any meal. Try making this salad today and enjoy its fresh and vibrant flavors!

Artichoke fennel and arugula salad is an excellent dish that can be served during lunch or dinner. This salad is not only delicious but also nutritious. Artichokes are rich in antioxidants and fiber, while arugula and fennel are excellent sources of vitamin C and potassium. If you are planning to make artichoke fennel and arugula salad, here are some valuable tips that will help you create a tasty and healthy dish.

Tip 1: Choose fresh and high-quality ingredients

To make a delicious salad, it is crucial to choose fresh and high-quality ingredients. When shopping for artichokes, fennel, and arugula, look for items that are firm and free of bruises, blemishes, or discoloration. If possible, buy organic produce that is free of pesticides and chemicals.

Tip 2: Properly clean and prepare the vegetables

Before using artichokes, fennel, and arugula, it is essential to clean and prepare them properly. To clean artichokes, remove the outer leaves until you reach the tender, light green inner leaves. Cut off the top of the artichoke and cut the stem, so it stands upright. Cut the artichoke in half and scoop out the fuzzy center with a spoon. Cut the artichoke into slices or wedges. To prepare fennel, cut off the stalks and the root, and remove the outer layer. Cut the fennel bulb in half and remove the inner core. Cut the fennel into thin slices. To clean arugula, rinse it under cold water and pat it dry with a paper towel. Remove any large stems and tear the arugula into bite-sized pieces.

Tip 3: Use a homemade vinaigrette

A homemade vinaigrette is an excellent way to add flavor to your salad while avoiding the unhealthy sugars and preservatives found in most store-bought dressings. To make a simple vinaigrette, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and black pepper. Adjust the seasonings to taste and drizzle the vinaigrette over your salad just before serving.

Tip 4: Experiment with different textures and flavors

Artichoke fennel and arugula salad offers an opportunity to experiment with different flavors and textures. For example, adding some toasted walnuts or pine nuts will add crunch and nutty flavor to the salad. Crumbled feta or goat cheese will add a tangy flavor while dried cranberries or apricots will add sweetness.

Tip 5: Serve at the right temperature

The temperature of your salad plays a significant role in its flavor and texture. Artichoke fennel and arugula salad can be served at room temperature, but for a more refreshing experience, it is best served chilled. To chill the salad, store it in the refrigerator for at least an hour before serving.
Conclusion
Artichoke fennel and arugula salad is an easy-to-make and healthy dish that is perfect for any occasion. By following these valuable tips, you can create a delicious and nutritious salad that your family and friends will enjoy. Remember to use high-quality ingredients, properly prepare the vegetables, make a homemade vinaigrette, experiment with different textures and flavors, and serve the salad at the right temperature. With these tips, you can create a salad that is both delicious and healthy.

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