Artichoke and Fennel Salad

Recipe by Phil Franco
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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