ARTICHOKE AND FENNEL SALAD
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
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
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