Artichoke and Fennel Salad
A very refreshing salad that is usually served on the first day
of Passover.
Serves 4
2 artichokes
1 fennel bulb
1 tomato, diced (optional)
½ cup (60 g) black olives, sliced (optional)
3 Tbsp canola oil
½ tsp crushed mild red peppers or paprika
Juice of 1 lemon
Pour lemon juice into a medium bowl. Dipping knife blade into lemon juice from time to time, peel artichokes, keeping only the artichoke bottom. Cut into 16 pieces, and immediately dip pieces in lemon juice. Remove the outer stalks of the fennel bulb, which are too tough. Cut the inside stalks into strips, and place them at once into the bowl. Add olives and tomatoes. Season with salt, oil, and paprika.
Serves 4
2 artichokes
1 fennel bulb
1 tomato, diced (optional)
½ cup (60 g) black olives, sliced (optional)
3 Tbsp canola oil
½ tsp crushed mild red peppers or paprika
Juice of 1 lemon
Pour lemon juice into a medium bowl. Dipping knife blade into lemon juice from time to time, peel artichokes, keeping only the artichoke bottom. Cut into 16 pieces, and immediately dip pieces in lemon juice. Remove the outer stalks of the fennel bulb, which are too tough. Cut the inside stalks into strips, and place them at once into the bowl. Add olives and tomatoes. Season with salt, oil, and paprika.
