• Ingredients: 32
  • Serves: 6

Shaved fennel, artichoke, and parmesan salad with large artichokes, lemons, large fennel bulbs, extra-virgin olive oil, white truffle oil, salt and pepper, reggiano parmesan cheese, italian parsley leaves.

Ingredients

  • 2 large artichokes
  • 2 lemons
  • 2 large fennel bulbs
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tbsps. white truffle oil
  • salt and pepper
  • 1 pc. Reggiano Parmesan cheese
  • About 1/2 cup Italian parsley leaves

Vinaigrette

Salad

  • 4 15-ounce cans black beans, rinsed, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh parsley

For salad

  • 10 oz. mixed baby lettuces

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.

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  2. Step 2 Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs.

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  3. Step 3 Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  4. Step 4 Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices.

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  5. Step 5 Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin.

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  6. Step 6 Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper.

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  7. Step 7 Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices.

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  8. Step 8 Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils.

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