Sunday, 27 March 2016

Recipe - Fennel Artichoke and Celery salad

Serves 4 as a starter or side dish


1 large bulb of fennel
1 head of celery
1 small jar of artichoke hearts
2 tsp capers
12 small pitted black olives halved
1 tin anchovies cut into small pieces*
6 spring onions sliced lengthways and diced
i garlic clove mashed
juice of 1/2 lemon
1/4 cup olive oil
2 tbsp white wine vinegar
fresh ground black pepper and sea salt to taste



Halve the fennel and then finely slice (use a mandolin if you have one)
(Dice the fennel feathers to add to the dressing see below)
Remove the tough outer stalks from the celery and dice
Mix the first seven ingredients in a large bowl
Add the garlic to the olive oil and mix well
Stir in lemon juice vinegar and pepper
Pour over salad and toss well
Taste for salt

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