Fresh artichoke and fennel salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

This crudo salad is made with fresh artichokes and thinly sliced fennel, dressed with a mixture of olive oil and lemon juice and served on a bed of arugula. Topped with coarsely grated Parmesan cheese (you can use a vegetable peeler), the crudo makes a delicious and healthy side dish for any meat or fish dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1.5 tbsp lemon juice (1 large lemon)
1.5 cups arugula
5 small artichokes, trimmed and thinly sliced
1 fennel root, thinly sliced
0.5 tbsp. shaved parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Artichokes, fennel bulb, Parmesan cheese, arugula

Cooking the dish according to the recipe:

In a small bowl, combine the olive oil and lemon juice. Place the arugula in a separate medium bowl. Drizzle with a little of the dressing and toss to coat. Transfer the arugula to a plate and set aside.
In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt, and 1/8 teaspoon black pepper with the remaining dressing. Toss well to coat. Spoon the artichoke mixture over the arugula. Sprinkle with shaved Parmesan cheese and serve.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Summer dishes / Salads / Vegetable salads / Giada De Laurentiis