Fennel Arugula Artichoke Salad

November 5, 2012

From WSJ 2012

Vinaigrette

  • 1 small shallot, minced
  • 3 TBS Sherry vinegar

In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:

  • 3 TB olive oil
  • 2TB canola oil
  • season with salt & pepper

Prepare fennel & Artichokes

  • 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
  • 3 -4 whole artichokes in olive oil, quartered.

Prepare Arugula greens

  • 8 Cups arugula toss with pinch of salt
  • 3 ounces shaved parmesan (use vegetable peeler)
  • Add artichokes, fennel.
  • Toss with half of vinagrette, add extra to taste.
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