LEMON ARTICHOKE & FENNEL SALAD WITH SHAVED PARMESAN
2 cups artichoke hearts, thin sliced (fresh or canned)
1 large fennel bulb, trimmed and thinly sliced*
Juice of 1 lemon
2 teaspoons extra virgin olive oil
2 ounces Parmigiano Reggiano, thinly shaved
Sea salt and fresh ground pepper to taste
Toss all ingredients except the parmesan in a medium bowl. Gently add parmesan and scatter salad on serving platter. Season with salt and pepper and serve immediately. Serves 4.
*Gadget Gab - There are a variety of mandolins available that make this job a breeze. The thinner the slices of fennel, the more delicate the salad will be. I prefer the Rosle mandoline and recommend using a Mani-Kare cut resistant glove to protect those fingers.