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Artichoke, Fennel and Arugula Salad
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Brief Description
This can be a light meal with bread and cheese, or a side dish next to something more substantial
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Main Ingredient
Arugula
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Category: Vegetable salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/3/2012, Chef Eric Ripert, Le Bernardin, Manhattan
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 03, 2012
Number of Servings:
Ingredients:
- 1 - Shallot minced
- 3 tablespoons - Sherry Vinegar
- 3 tablespoons - Extra Virgin Olive Oil
- 2 tablespoons - Canola Oil
- - Flaky Sea Salt and Fresh Ground Pepper
- 1 cups - Fennel sliced 1/8-inch thick
- - Juice of 1/2 lemon
- 4 - Preserved Artichoke Hearts in olive oil quartered
- 8 cups - Baby Arugula
- 3 ounces - Parmesan Cheese shaved thin
Directions:
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.
2. Sprinkle fennel with a pinch of salt and lemon juice and set aside until crisp-tender, 5-10 minutes. Quarter artichokes.
3. 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.
4. To serve, divide arugula and Parmesan among four plates and arrange artichokes and fennel on top. Garnish with extra Parmesan.
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