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This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.
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5 from 2 votes

Heart of Artichoke Sicilian Salad

This recipe is from David Tanis' Heart of the Artichoke cookbook.  This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.
Course: Salad
Author: Jurga

Ingredients

  • 1 fennel bulb, trimmed and sliced thin, ⅛" slices
  • Salt and pepper
  • ½ of a lemon, juiced
  • 1 garlic clove, smashed to a paste with a little salt
  • 3 Tablespoons extra-virgin olive oil
  • 1 small bunch radishes, thinly sliced, ⅛" slices
  • 2 scallions, thinly sliced
  • 2 heads fresh tender lettuce, torn into large pieces
  • a large handful of arugula
  • 2 navel oranges, peeled and sliced into rings
  • a few mint leaves, chopped

Instructions

  • To prepare the dressing, add the lemon juice, garlic, olive oil, and salt and pepper in a jar with a lid and shake vigorously until the ingredients are combined or whisk all the ingredients together in a small bowl.
  • In a salad bowl, pour the dressing over the fennel.
  • Add the radishes, scallions, lettuce and arugula.
  • Toss the salad.
  • Serve the salad with orange slices and the chopped mint on top.

Notes

Gr8 Tip:
  • You can enjoy farm-freshness by purchasing living greens that have the roots attached . They should stay fresher for up to 7 more days in your refrigerator.
  • To get the thinnest slices of fennel and radishes, try using a mandolin.
Tried this recipe?Mention @Great8Friends or tag #gr8food!