Thursday, 10 April 2014 00:00

Artichoke and Fennel Salad

Razor thin shavings of fennel and raw artichoke make a refreshing and unusual side salad with the luxurious touch of truffle oil. Serves 4 - 6 as a side or starter.

Ingredients:

  • 2 – 3 organic artichokes
  • 2 - 3 organic fennel bulbs
  • 2 organic Eureka lemons
  • 1 small handful fresh organic Italian parsley
  • 3 – 4 oz. Cravero Parmigiano-Reggiano cheese
  • ¼ cup LHF California extra-virgin olive oil
  • 1 + tablespoons Ritrovo white truffle oil
  • Diamond kosher salt and Pohnpei Pepper Co. pepper

Prep:

Juice one lemon. Remove any seeds or pith. Save the whole squeezed lemon peel to use with the artichokes.

Coarsely chop the parsley.

Remove the fennel tops and trim the base. Remove or trim any outer discolored layers. Using a mandolin slicer or a very sharp knife, cut very thin slices.

Once the artichokes are prepared, cut in the same manner.

Prepare the artichokes:

Fill a bowl with water and squeeze the juice from one lemon into the bowl. Reserve the whole squeezed lemon peels. After each cut of the artichoke, rub the newly cut side with the lemon. After trimming each artichoke, reserve in the lemon water. This step helps prevent any discoloration.

Working one artichoke at a time, slice or pull off the tough dark green outer leaves. Remove the leaves until you are left with just pale green delicate inner leaves. Slice off the top ½ – 1 inch of these remaining leaves. Remember to rub each newly cut piece with the lemon after each trim.

Trim the stalk to about ½ - 1 inch long. Using a sharp knife, remove any dark green remnants at the base of the artichoke.

Cut the artichoke in half, and scoop out the fuzzy inedible choke (use a grapefruit spoon if you have one)

Any purple or red leaves in the center should be scraped out and discarded. The trimmed artichoke should somewhat resemble a mini Statue of Liberty torch.

Using the mandolin, cut the raw artichoke hearts into very thin slices.

Instructions:

In a small bowl, whisk the fresh lemon juice with the olive oil and truffle oil, plus salt and pepper to taste.

Toss the slices of fennel and artichoke with the dressing. Set aside for 15 minutes for flavors to blend.

Toss again to recombine and add in the fresh parsley. Salt and pepper to taste.  Garnish each salad plate with generous shavings of Parmigiano-Reggiano cheese.  

Last modified on Thursday, 10 April 2014 23:19