Artichoke, Fennel & Arugula Salad with Lemon and Shallot Vinaigrette
| Serves: | Total Time: |
|---|---|
| 4 | 10 min |
Directions
- In a large bowl toss baby arugula, a pinch of salt and pepper, set aside.
- Shave parmesan cheese, slice fennel, add a pinch of salt and fresh squeezed lemon juice to fennel, set both aside.
- Gently toss artichokes, fennel and shaved parmesan cheese into baby arugula.
- To serve, divide salad among four plates. Finish salads with Cindy's Kitchen Lemon & Shallot Vinaigrette.
"Mama"
Cafeteria Chef
A ten year employee of Cindy's Kitchen; Mama lovingly prepares meals for 100 plus employees everyday.
Ingredients
- Cindy's Kitchen Lemon and Shallot Vinaigrette, to taste
- 1 cup fennel, sliced 1/8 inches thick
- 3-4 whole, preserved artichoke hearts in olive oil, quartered
- 8 cups baby arugula
- 3 ounces Parmesan cheese, shaved thin
- 1 whole lemon, squeezed for juice
- Sea salt and freshly ground black pepper, to taste
This recipe was made using Lemon and Shallot Vinaigrette .