Artichoke, Asparagus & Fennel Salad with Meyer Lemon Vinaigrette (Fresh Flavors March '14)
- 1 tbsp O Meyer Lemon Olive Oil + 2 tbsp additional
- 1 bunch asparagus, ends trimmed and cut into 2” pieces
- 1/2 tsp Celtic Sea Salt® Grey Salt 8oz bag + 1 tsp additional
- 1/2 lemon juice
- 1 grinds TFM Black Peppercorn Grinder
- 1 can TFM Marinated Quartered Artichoke Hearts, drained
- 1 bulb fennel, cut in half lengthwise and thinly sliced
- 3 oz crumbled feta cheese
- 2 tbsp fresh parsley,, chopped (optional)
Heat 1 tbsp O Meyer Lemon Olive Oil in skillet over medium high heat for 1 minute. Add asparagus and season with ½ tsp Celtic Sea Salt® Grey Salt. Cook until slightly seared and al dente, about 4 minutes. Turn off heat, set pan aside and allow asparagus to cool slightly. In a large serving bowl, whisk together lemon juice, 1 tsp Celtic Grey Salt, pepper to taste and remaining 2 tsp O Meyer Lemon Olive Oil. Add drained asparagus, artichokes, fennel and feta cheese. Toss gently to combine and top with fresh parsley. Can be served immediately or made ahead of time and chilled before serving.
Tip: to make this salad go further add 2 c fresh arugula before serving.
Excellent salad paired with Cajun Shrimp! Served chilled. Made serving for 8 and all gave rave reviews!!
-HCH, on 10/13/14
Welcome to Springtime
Easy and quick to prep. Tastes like Spring with fresh Michigan asparagus. Loved the Meyer infused Olive oil. I added capers (love capers), substituted the grilled artichock hearts (packaged in TFM produce) for the canned variety. Family loved it! Will make again and again as long as the asparagus is fresh.
-Jim from Produce, on 6/2/14
I really liked this salad.
-Mulya, on 5/22/14
Delicious and so easy to make. After I tasted it I made a second batch right away.
-Becky, on 5/8/14
5 stars (awesome)
I made this two weeks ago and it was awesome.
-Joanne R., on 5/7/14
I made this and when I taste tested it, I wanted to keep eating. Served iit warm with dinner and then had cold leftovers the next day. Delicious both warm and cold!
-Diane, on 5/5/14
Didn't use the Meyer lemon olive oil as I had lemon olive oil from Italy. Halved the recipe as it was only for myself and my husband. Still had enough left for two more servings. Had the leftover the next evening- still delicious. Added some halved grape tomatoes - very colorful and taste was awesome.
-Kim, on 4/18/14
Easy, different, and delicious!
I've made this recipe twice; once with the feta and once without. I cut the fennel like match sticks. I didn't bother buying the recommended salt, so I don't know if it makes a difference, but the Meyer lemon oil makes the dish special.
-Peggy, on 4/15/14
I tried it at the store 2 weeks ago have dreamed of it ever since. FINALLY. Made it!!! Fresh lemony not too tart just great. Never had fennel before. It's great in this dish! . Will definitely make it again.
-LE, on 3/29/14
Simply the best & paired with the Salmon in Butter Wine Caper Sauce
Simply the best especially paired with the Salmon in Butter Wine Caper Sauce recipe. Ease of preparation. A combo that could easily be found in any Gourmet restaurant!
-bostonterriertoo, on 3/23/14