Ingredients
- 8 fresh artichoke hearts (put them in a bowl of water and lemon juice to keep them from going black)
- 2 finocchio fennel heads
- sliced
- 1 bunch rocket or 2 cups of chopped salad greens
- 5 -6 anchovy fillets
- well-drained
- 12 cup extra virgin olive oil
- 12 cup fresh dill
- finely chopped
- 2 small lemons
- juice and zest of
- 12 teaspoon honey or 12 teaspoon Agave
- pepper
- Freshly ground
Instructions
- Place all the ingredients for the vinaigrette into a blender and mix well.
- Cut the artichokes in quarters and then finely slice each quarter.
- Wash and dry the salad greens.
- Put a layer of finocchio on a serving plate and sprinkle with some of the vinaigrette.
- Continue with a layer of the artichoke slices and sprinkle with some more of the vinaigrette.
- Before serving, add the rocket or salad greens and the rest of the vinaigrette.
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