Spring

Artichoke, Cucumber, Fennel, And Radish Salad

Photo by Vicky | Things I Made Today
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

  • Serves 6 as a starter, 2 as entree
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
In This Recipe
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.
Contest Entries

See Reviews

See what other Food52ers are saying.

Review