ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

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Artichoke Heart, Fennel, and Parmesan Salad image

Categories     Salad     No-Cook     Quick & Easy     Parmesan     Artichoke     Fennel     Summer     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

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.

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