Go Back
Print Recipe
5 from 1 vote

Detox Crunch Salad

Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: artichoke hearts in oil, Capers, celery, extra virgin olive oil, fennel, gluten free, lemon juice, parmesan cheese, Parsley, Salad
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 3 stalks celery with leafy tops if possible, stalks and leafy tops separated, stalks sliced on a 1/4” diagonal
  • 1 bulb fennel with fronds Trim 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.
  • 1/4-1/3 cup parmesan shaved, divided (grated could be used, if desired). Other hard cheeses could be used.
  • 1 tablespoon capers drained and smashed or chopped
  • 3-5 artichoke hearts marinated in olive oil, sliced lengthwise
  • 2 tablespoons parsley leaves rough chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons olive oil, extra virgin
  • Season with Kosher salt and freshly ground black pepper to taste
  • sprinkle of smoked paprika optional

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, etc
Lettuce 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.