Artichoke and Fennel Salad with Roasted Garlic Dressing
Serves 6 – 8 ppl
Artichokes, 24 count 5 ea
Fennel, julienne “Fronds cut off” 2 ea
Red Grape Tomatoes “Cut in Half 16 ea
Red Onion “Fine Julienne” 1/3 ea
Baby Arugula 6 oz
Parmesan Shaved 3 oz
Roasted Garlic Dressing as needed
Salt + Black Pepper to taste
FOR THE ARTICHOKES:
Artichokes 5 ea
Garlic cloves 4 ea
Onion, diced ½ tsp
Extra Virgin Olive Oil 1 Tbl
Lemons, juiced 2 ea
Parsley sprigs 4 ea
Thyme sprigs 4 ea
Rosemary Springs 2 ea
Clean the artichokes down and remove all skin.
Quickly sauté the artichokes, onions and garlic in the olive oil.
Add in the lemon juice and toss.
Add enough water to cover the artichokes.
Add the herbs and place a clean towel on top of the artichokes to keep them submerged in the liquid. Cook until al dente.
Once cooked, chill in the cooking liquid.
Once cold drain and cut into ¼ inch slices
FOR THE ROASTED GARLIC DRESSING
Lime juice ½ cup
Garlic Cloves, Roasted 12 ea
Parsley Chopped 1 tsp
Salt & Black Pepper to taste
Olive Oil 1 cup
Blend all ingredients together and season.
Once all the ingredients are prepped simply toss the artichokes, fennel, tomatoes and arugula with your desired amount of dressing.
Season with salt and black pepper and present in a large bowl or individual plates. Garnish with the shaved parmesan and serve at once.