Earthy Delights Recipe
http://www.earthy.com/
Fennel, Artichoke & Parmesan SaladThis salad is "au courant," following the deliciously
satisfying and healthful trend of shaving paper
thin slices of vegetables, then tossing them together
with a light dressing just before serving. The
variations are endless: try it with raw mushrooms,
celery, radish, and even persimmon.
Ingredients:
2 large artichokes
2 lemons
2 large fennel bulbs
¼ cup extra virgin
olive oil
2 tablespoons white truffle oil
Sea salt &
freshly ground Black Pepper to taste
1 piece of fine quality Parmesan cheese, about
three ounces
½ cup Italian parsley, fresh
Preparation:
Trim the outer leaves off of the artichokes and
pare them down to their hearts. Scoop out the
chokes with a spoon, then drop them into water
containing the juice of one lemon.
Cut off the tops of the fennel at the base of
their stalks. Remove the outer layer of the
bulbs. Slice the bulbs paper thin.
Remove the
artichokes from the water and slice them very
thin.
The salad should be assembled in layers, either
on a large platter or on individual salad plates.
First make a layer of the sliced fennel,
squeezing lemon juice evenly over the top and
then drizzling with about a third of the olive
and truffle oils.
Next, make a layer of the
artichoke hearts. Squeeze more lemon over the
tops of the artichokes, then drizzle evenly
with another third of the 2 oils. Season with
salt and pepper.
Cut shavings of the Parmesan
and place on top of the artichokes.
Scatter
chopped parsley over the cheese, then sprinkle
more salt and pepper. Squeeze more lemon juice
over the top, then drizzle with the remainder
of the 2 oils.
This salad should be served
immediately.
Directions:
This salad is "au courant," following the deliciously
satisfying and healthful trend of shaving paper
thin slices of vegetables, then tossing them together
with a light dressing just before serving. The
variations are endless: try it with raw mushrooms,
celery, radish, and even persimmon.