Fennel, Artichoke & Mint Salad

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at www.theartofintegralbeing.org

Makes
1 large salad bowl, serving 4 to share.

Good For
As a side dish.

This combination of flavours and fresh ingredients works extremely well. When fresh fennel is thinly sliced using a mandolin you can get the most out of it. Crunchy and refreshing, this salad is ideally served with a hot tomato-based dish, with a side dish of fermented pickles (pictured) and/or mixed olives.

Ingredients

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

Step 1

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.

Step 2

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.

Step 3

Drain the oil from the artichokes and the salted water from the caperberries and add both to the bowl.

Step 4

Roughly and finely chop the fresh mint and add to the bowl.

Step 5

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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