Artichoke, Cucumber, Fennel, and Radish Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6 as starter, 2 as entree
 
Ingredients
  • 2 Persian cucumbers (about 5 oz), sliced thin
  • 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
  1. In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well.
  2. 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/