CookEat Recipe
Pepper and Fennel Salad
Sweet bell pepper, fennel, artichoke hearts and rocket are tossed with balsamic vinaigrette. Lemon wedges accompany the salad.
Method
Steps
Step 1
Use 120 g canned artichoke hearts, drained and quartered. Wash and dry sweet bell pepper, fennel and rocket. Deseed and slice pepper, thinly slice fennel and cut washed lemon into wedges.
Step 2
Whisk all olive oil, red wine vinegar and balsamic vinegar together. Reserve a few artichoke quarters; toss the remaining artichokes with vegetables, rocket and dressing.
Step 3
Top with reserved artichokes and serve with lemon wedges.
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