1 medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
¼ medium red onion, sliced thin
2 celery stalks, sliced thin
4 large radishes (about 2 oz), sliced thin
12 oz frozen artichoke hearts, thawed
¼ cup mint, minced
¼ cup parsley, minced
¼ cup olive oil
2 tablespoons lemon juice
3 tablespoons white wine vinegar
½ teaspoon Kosher salt
½ cup Parmesan cheese, freshly grated
Instructions
In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well.
In a small bowl, whisk together olive oil, lemon juice, vinegar, and salt. Pour over dressing and toss to coat. Add Parmesan cheese and mix well. Adjust salt to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/05/19/artichoke-cucumber-fennel-and-radish-salad/