Heart of the Artichoke Sicilian Salad

This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.

Whatever the season, oranges add zest, color and flavor to any recipe, especially a salad. Oranges also refresh and hydrate. In this Sicilian salad, thin orange slices are the main ingredient served with olive oil, salt and pepper.

This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.

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David Tanis, professional chef and author, embellished this recipe in a simple yet creative way and featured it in his acclaimed cookbook, Heart of the Artichoke. His recipe includes the addition of fresh tender greens, arugula, thinly sliced fennel, lemon juice, garlic, scallions, and a touch of mint. The result is absolutely refreshing!

This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.

This salad is very light and may be served at the beginning or at the end of the main course. Debbie and Phil requested us to bring this salad as an addition to the Gr8 Dinner they hosted featuring selected menu items from the Heart of the Artichoke cookbook.

This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.

Everyone loved the salad and you will too!

This delicious Heart of the Artichoke Sicilian Salad is a simple combination of fresh vegetables tossed with olive oil, lemon juice and sliced oranges.
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Heart of Artichoke Sicilian Salad

This recipe is from David Tanis' Heart of the Artichoke cookbook.

Course Salad
Author Jurga

Ingredients

  • 1 fennel bulb trimmed and sliced thin, 1/8" slices
  • Salt and pepper
  • 1/2 of a lemon juiced
  • 1 garlic clove smashed to a paste with a little salt
  • 3 Tablespoons extra-virgin olive oil
  • 1 small bunch radishes thinly sliced, 1/8" slices
  • 2 scallions thinly sliced
  • 2 heads fresh tender lettuce torn into large pieces
  • a large handful of arugula
  • 2 navel oranges peeled and sliced into rings
  • a few mint leaves chopped

Instructions

  1. To prepare the dressing, add the lemon juice, garlic, olive oil, and salt and pepper in a jar with a lid and shake vigorously until the ingredients are combined or whisk all the ingredients together in a small bowl.

  2. In a salad bowl, pour the dressing over the fennel.

  3. Add the radishes, scallions, lettuce and arugula.
  4. Toss the salad.

  5. Serve the salad with orange slices and the chopped mint on top.

Recipe Notes

Gr8 Tip:
  • You can enjoy farm-freshness by purchasing living greens that have the roots attached . They should stay fresher for up to 7 more days in your refrigerator.
  • To get the thinnest slices of fennel and radishes, try using a mandolin.

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