Artichoke, Fennel & Arugula Salad Recipe

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Ingredients

1 small shallot, minced
3 tablespoons Sherry vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Flaky sea salt and freshly ground black pepper
1 cup fennel, sliced 1/8-inch thick
Juice of 1/2 lemon
3-4 whole, preserved artichoke hearts in olive oil, quartered
8 cups baby arugula
3 ounces Parmesan cheese, shaved thin with vegetable peeler, plus extra to garnish

Preparation

Step 1

Make vinaigrette:
Place minced shallot in a small bowl and cover with vinegar. Let sit 10 minutes. Then, whisking constantly, drizzle in olive and canola oils. Season with salt and pepper to taste.

Make Salad:
Sprinkle fennel with a pinch of salt and lemon juice and set aside until crisp-tender, 5-10 minutes. Quarter artichokes.

In a large bowl, toss arugula with a pinch of salt. Gently toss artichokes, fennel and Parmesan together with arugula. Toss in half the vinaigrette, or enough to lightly coat all ingredients, and season with salt, pepper and extra vinaigrette to taste.

To serve, divide arugula and Parmesan among four plates and arrange artichokes and fennel on top. Garnish with extra Parmesan.