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.
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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