Shaved Fennel, Celery and Artichoke Heart Salad with Citrus Vinaigrette



I know, sounds pretentious, right? It’s actually a very simple, light little salad that brings a bit of brightness to a rich meal. This makes enough for 4 side salads and you will most likely have dressing leftover for other uses.

Ingredients:

Vinaigrette:
Juice of 2 lemons
Juice of 1 orange
½ teaspoon sugar
Salt and pepper to taste
¼ cup olive oil

Salad:

1 small fennel bulb
3 stalks celery
1 (14 ounce) can artichoke hearts, drained
4 Tablespoons shredded parmesan

Directions:

Vinaigrette: Whisk all ingredients in a small bowl and taste/adjust for seasoning. Set aside.

Salad: Shave the fennel and celery into wafer thin slices using a mandoline or a sharp knife and some patience. Slice the artichoke hearts thinly and add them to the fennel/celery mix. Toss with enough of the vinaigrette to coat and chill until needed. Place salad onto four plates and top with 1 tablespoon parmesan each.