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Artichoke Heart, Fennel & Parmesan Salad
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Ingredients
2 Ocean Mist large Artichokes, trimmed to Hearts, cooked just until tender, drained and sliced thin
1/4 - 1/3 cup olive oil
1 tablespoon of olive oil
1/4 teaspoon Dijon mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of red pepper flakes, if desired
1 1/4 cup of thinly sliced Fennel bulb
1/3 cup (approximately 2 ounces) coarsely grated parmesan cheese
1/4 cup of finely chopped Italian parsley
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Directions
In a medium bowl, whisk together the olive oil, lemon juice, mustard, garlic and salt mixture, red pepper flakes, and salt and pepper to taste.
Add sliced Artichoke Hearts, Fennel, parmesan and parsley; toss gently to mix. Cover and chill until ready to serve. |
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