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
1fennel bulb, trimmed and sliced thin, ⅛" slices
Salt and pepper
½of alemon, juiced
1garlic clove, smashed to a paste with a little salt
2heads fresh tender lettuce, torn into large pieces
a large handful of arugula
2navel oranges, peeled and sliced into rings
a few mint leaves, chopped
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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.