Artichoke And Fennel Crudo
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Shaved ParmesanDirections:
1
Whisk together the olive oil and lemon juice in a small bowl
2
In a separate medium bowl, place the arugula
3
Spoon a small amount of the dressing onto the arugula and toss to coat
4
Spread a bed of arugula on a plate and set aside
5
In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing
6
Mix well to coat
7
Mound the artichoke mixture on top of the arugula
8
Top with the shaved Parmesan and serve