Artichoke, Cucumber, Fennel, And Radish Salad

Ingredients

• 2 Persian cucumbers (about 5 oz), sliced thin
  
• 1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
  
• 1/4 Medium red onion, sliced thin
  
• 2 Celery stalks, sliced thin
  
• 4 Large radishes (about 2 oz), sliced thin
  
• 12 ounces Frozen artichoke hearts, thawed
  
• 1/4 cup Mint
  
• 1/4 cup Parsely, minced
  
• 1/4 cup Olive oil
  
• 2 tablespoons Lemon juice
  
• 3 tablespoons White wine vinegar
  
• 1/2 teaspoon Kosher salt
  
• 1/2 cup Parmesean cheese, freshly grated
  

Directions

1. In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well
2. 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.