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Ingredientes
- 2 x fennel bulbs (about 2 pounds) two 14-oz cans artichoke hearts liquid removed and quartered or possibly, if large, cut into eighths
- 2 x tomatoes minced
- 1/4 c. pitted Nicoise or possibly other brine-cured black olives
- 1 ounce flat anchovy fillets liquid removed, chopped, and mashed to a paste (about 3)
- 1/4 c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1/4 tsp dry oregano crumbled
- 1/4 tsp dry thyme crumbled freshly grnd pepper to taste
Direcciones
- Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mix with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 534g | |
| Calories 611 | |
| Calories from Fat 485 | 79% |
| Total Fat 54.94g | 69% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 1707mg | 49% |
| Total Carbs 31.94g | 9% |
| Dietary Fiber 12.1g | 40% |
| Sugars 3.71g | 2% |
| Protein 5.34g | 9% |
