CookEat Recipe
Fennel and Artichoke Salad
Fennel, artichoke hearts and mushrooms are tossed with rosemary, parsley and a balsamic vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Use 250 g canned artichoke hearts, drained and quartered. Wash and thinly slice fennel, thinly slice cleaned cultivated button mushrooms and chop washed rosemary and parsley. Cut washed lemon into wedges.
Step 2
Whisk all olive oil, red wine vinegar and balsamic vinegar with both herbs. Toss fennel, artichokes and mushrooms gently with all dressing.
Step 3
Serve four side portions with lemon wedges.
Cooked it? Rate it.
Cooked 4 times