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Artichoke, Asparagus & Fennel Salad with Lemon Vinaigrette
Awesome with any kind of fish fillet. Tip: to make this salad go further add 2 c. fresh arugula before serving.

Category Side
Chef Jeremiah
Contributor Jeremiah
Last Update 6/28/2016 6:50:56 PM
Prep Time 20 min
Cook Time 20 min
Serves 6

arrow_right Olive Oil 3 Tbls
 arrow_right Asparagus, 1 Bunch
 arrow_right Lemon 1/2 Lg
 arrow_right Salt, 1 1/2 Tsp
 arrow_right Black Pepper
 arrow_right Marinated Quartered Artichoke Hearts, 1 Can
 arrow_right Fennel, 1 Bulb
 arrow_right Crumbled Feta Cheese, 3 Oz.

Cooking Instructions

 Juice lemon
 Trim ends of asparagus and cut into 2” pieces
 Drain marinated quartered artichoke hearts
 Cut fennel in half lengthwise and thinly slice
 Chop parsley
 Heat 1 Tbls olive oil and lemon juice in skillet over medium high heat for 1 minute.
 Add asparagus and season with ½ tsp salt.
 Cook until slightly seared and al dente, about 4 minutes.
 Turn off heat, set pan aside and allow asparagus to cool slightly.
 In a large serving bowl, whisk together lemon juice, 1 tsp salt, pepper to taste, and 2 tsp olive oil.
 Add drained asparagus, artichokes, fennel and feta cheese.
 Toss gently to combine and top with fresh parsley.
 Can be served immediately or made ahead of time and chilled before serving.

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