ARTICHOKE, ORANGE, FENNEL SALAD

ARTICHOKE, ORANGE, FENNEL SALAD image

Yield 8 people

Number Of Ingredients 14

Salad:
32 oz jar artichoke hearts marinated in oil
5 large navel oranges
3 med. avocados
1 fennel bulb
4 cups baby spinach
Dressing:
3 tablespoons of oil taken from marinade in artichoke jar
1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1 teaspoon orange juice taken from leftover orange pieces
1/4 teaspoon orange zest
1/4 teaspoon paprika
salt and pepper

Steps:

Drain artichokes and set aside, reserving oil for dressing. Cut off top and bottom of oranges, peel, and cut out pieces between the white pith. Slice in half to make approximately 1 inch orange pieces. Squeeze juice from one of the leftover oranges for dressing in separate bowl. Cut off branches from fennel bulb, and slice off bottom. Use mandoline to make very thin slices of fennel. Run a knife through pile of fennel a few times to make pieces approximately 1 inch in size, roughly. Mix oil, lemon juice, sherry vinegar, orange zest, salt and pepper. Adjust according to taste. Mix spinach and fennel together in bowl first. Add orange and artichokes along with 1/2 of dressing, and toss. Add additional dressing to taste. Slice avocadoes in half, remove pit, and using knife, make diagonal slices both ways. Scoop out pieces with a spoon into salad, and toss gently.