web stats

Seasoned to Taste© 2016 Seasoned to Taste Contact Me

Italian Citrus Salad with Artichoke Hearts and Parmigiano

(for 6)

Vinaigrette
  • 1 tsp grated orange rind
  • 3 tbs fresh orange juice
  • 1 tbs white wine vinegar
  • 1 tbs honey
  • 1 tbs EVOO
  • 1 garlic clove, minced
  • ½ tsp Kosher salt
  • ½ tsp freshly ground pepper

Salad
  • 3 cups very thinly sliced fennel bulb, core removed
  • 3 cups torn Bibb lettuce
  • 1 ¼ cups (2-3 oranges) orange sections, pith removed
  • ½ cup marinated artichoke hearts, drained, thinly sliced
  • ½ cup Italian parsley leaves
  • 1/3 cup shaved Parmigiano cheese

To prepare vinaigrette, combine ingredients, stirring with a whisk.

To prepare salad, combine fennel, lettuces, orange sections, artichoke hearts and parsley. Drizzle with vinaigrette. Toss well. Add cheese. Toss again. Season to taste.


Note: This recipe calls for “supreming” the oranges – a knife technique to remove the peel and cut away the membranes. Do this over a bowl and you should get the 3 tbs of fresh orange juice needed to make the dressing.