Artichoke And Fennel Salad

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A great antipasta.

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Steps

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Trim the feathery tops from the fennel bulbs , reserving several for garnish , and trim the stalks to the point where they meet the bulb , reserving them for another use.

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Quarter the bulbs , discarding the core , and slice the quarters thin crosswise.

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In a large.

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Bowl combine the fennel , the artichoke hearts , the tomatoes , and the olives.

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In a bowl whisk together the anchovy paste , the oil , the lemon juice , the organo , and the thyme.

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Toss the fennel mixture with the dressing , season it with the pepper and salt , and.

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Garnish the salad with the reserved fennel tops.

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Serves 6.

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Ingredients

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fennel bulbs, artichoke hearts, tomatoes, brine-cured black olives, anchovy fillet, olive oil, fresh lemon juice, dried oregano, dried thyme, pepper