Fennel, Artichoke & Mint Salad
By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
1 large salad bowl, serving 4 to share.
As a side dish.
- 200g jar artichokes in oil
- 4 large fresh fennel bulbs
- 4-5 large celery sticks
- 50g caperberries
- 100g fresh mint
- 2 lemons, juiced
- 5 tbsp extra-virgin olive oil
- To taste sea salt
- To taste black pepper
Step by Step Instructions
For the dressing, add the extra-virgin olive oil, lemon juice, sea salt and black pepper to a small bowl and set aside to marinade.
Remove the outer layer of the fennel bulbs and rinse with cold water. Using a mandolin on the thinnest setting if possible, slice the fennel into a bowl. Using the mandolin, do the same with the celery sticks.
Drain the oil from the artichokes and the salted water from the caperberries and add both to the bowl.
Roughly and finely chop the fresh mint and add to the bowl.
Pour the dressing over the salad items in the large bowl. Using your hands, massage the dressing into the salad as you mix the ingredients together.
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