Keyword: artichoke hearts in oil, Capers, celery, extra virgin olive oil, fennel, gluten free, lemon juice, parmesan cheese, Parsley, Salad
Servings: 4people
Author: GFchow @ gfchow.com
Ingredients
3stalkscelery with leafy topsif possible, stalks and leafy tops separated, stalks sliced on a 1/4” diagonal
1bulbfennel with frondsTrim the fennel by cutting off the stalky tops (but reserve the fronds) and thinly slice the bulb into rounds. Cut some of the rounds in half creating half-moons.
1/4-1/3cupparmesanshaved, divided (grated could be used, if desired). Other hard cheeses could be used.
1tablespooncapersdrained and smashed or chopped
3-5artichoke heartsmarinated in olive oil, sliced lengthwise
2tablespoonsparsley leavesrough chopped
1tablespoonlemon juicefreshly squeezed
2tablespoonsolive oil, extra virgin
Season with Kosher salt and freshly ground black pepper to taste
sprinkle of smoked paprikaoptional
Instructions
Prep by slicing and chopping each ingredient.
Then place celery and leafy tops, fennel and most of fronds (leave some for final garnishing), half of the parmesan, capers, artichokes, and parsley in a large bowl. Toss with tongs. .
Dress the salad with olive oil, lemon juice, kosher salt and freshly ground black pepper and give another toss or two.
Transfer salad to a medium-sized bowl or platter and garnish with remaining fennel fronds, parmesan, smoked paprika (optional), and a couple of grinds of black pepper.
Notes
Perfect accompaniment to heavier entrées such as brisket, meat loaf, etcLettuce can be added to the salad, if desired. Try radicchio, endive, or frisée. You may want to cut the lettuce into lengthwise strips so it's the same size and appearance as the other ingredients.If you have any leftovers, the salad maintains its vibrance and crunchiness for a day or two.