The Pioneer Woman Tasty Kitchen
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Artichoke and Fennel Salad

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Level: Easy

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Description

An exceptionally delicious winter salad, that also happens to be extra good for your liver (artichokes and fennel are both wonderful for detox)… Just in time for the festive season! Roasting fennel takes away any bitterness and the artichoke and feta combination is seriously delicious. The whole salad also works great as a pizza topping, or the roasted veggies on their own go great with fish!

Ingredients

  • 2 whole Fennel Bulbs
  • 1 Tablespoon Chopped Rosemary, Fresh Or Dried
  • 8 whole Artichoke Hearts (From A Can Or Defrosted From Frozen)
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 Tablespoon Pepper
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • 3-⅝ ounces, weight Watercress
  • 1 Tablespoon Balsamic Vinegar
  • 3-⅝ ounces, weight Feta Cheese

Preparation

Preheat oven to 170C.

Chop the fennel by removing the centre bulb and then slicing very thin. Chop rosemary.

Drain artichoke hearts and chop them in half. Place in a bowl, adding the sliced fennel and 1 tablespoon of olive oil. Season well with salt and pepper and add chopped rosemary, lemon juice and lemon zest (if using). Toss to coat.

Spread out vegetables on a cookie sheet lined with tin foil and bake at 170C for 18 – 20 minutes, until they start to brown. You can also grill for even more favourable results (it’s more time consuming though!). Remove from oven when done.

Whilst the veggies are roasting chop the watercress finely and place in a large bowl. Dress with balsamic and the remaining oil

Allow veggies to cool slightly and then tip them into the bowl with the watercress. Toss everything together with the remaining oil. You can also add a bit more lemon juice at this point if you like.

Divide between two plates and top with crumbled feta cheese.

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