Author Notes
A healthy recipe full of seasonal vegetables that makes for fantastic entertaining as well as a work lunch. —Vicky | Things I Made Today
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Serves
6 as a starter, 2 as entree
Ingredients
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2
Persian cucumbers (about 5 oz), sliced thin
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1
Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
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1/4
Medium red onion, sliced thin
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2
Celery stalks, sliced thin
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4
Large radishes (about 2 oz), sliced thin
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12 ounces
Frozen artichoke hearts, thawed
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1/4 cup
Mint
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1/4 cup
Parsely, minced
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1/4 cup
Olive oil
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2 tablespoons
Lemon juice
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3 tablespoons
White wine vinegar
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1/2 teaspoon
Kosher salt
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1/2 cup
Parmesean cheese, freshly grated
Directions
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In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well
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In a small bowl, whisk together olive oil, lemon juice, vinegar, and salt. Pour over dressing and toss to coat. Add Parmesan cheese and mix well. Adjust salt to taste.
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