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CookTeaser

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RECIPE
Serves 2
A CookTale

Sunday a day without shopping & a salad is required as a part of the dinner.
Our garden Arugula has gone to seed. Digging through the fridge I came away with four satisfactory ingredients to compose a salad. The one ingredient that was labor intensive was preparing the fresh Baby Artichokes. Actually,frozen Artichoke Hearts would have worked as well. With a well seasoned vinaigrette we had ourselves a worthwhile side dish. And it sat on a bed of slivered Romaine Lettuce.

INGREDIENTS

1 Box of Frozen Artichoke Hearts
1/2 A Fennel Bulb finely sliced on a Mandolin
6 Asparagus spears shaven with a vegetable peeler
Parmesan Cheese shaven with a vegetable peeler
A Vinaigrette of EVOO, Lemon Juice & Salt & Pepper
4 Romaine leaves sliced to a chiffonade (optional)

METHOD

1. Defrost the Artichoke Hearts
2. Shave the Fennel bulb & Asparagus spears.
3. Shave the Parmesan Cheese
4. Prepare the EVOO & Lemon Juice Vinaigrette
5. Gently toss the vegetables together & add
1 TB of the Vinaigrette. Or to taste.
6. Toss again & plate

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