Fennel and artichoke salad with almonds and herbs

It’s been very hot here at the seaside today, which is great for the local economy, but not so much for me! I’m a total heat wuss…
So, I definitely didn’t want to have the oven or hobs on to make tomorrow’s work lunch for Alex and I!
We’ve blogged recipes using canned artichokes before, I really do like them as a salad ingredient, they’re very different from fresh artichokes but awfully tasty all the same.
Here I’ve put them with fennel steamed in the microwave (avoiding using the cooker!), almonds and herbs, with some sugar snap peas and baby corn for sweetness.
The dressing is predominantly sherry vinegar, which I haven’t used for ages, I’d forgotten how lovely it is!
For herbs, I’ve used some micro herbs that we picked up at the great greengrocers on Topping street in Blackpool, chilli cress which tastes rather like watercress, and pak choi shoots which have a mild flavour but are very pretty.
Also, dill to complement the fennel, I do find aniseed flavours feel very cooling, so are absolutely perfect for the hot weather!

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Fennel and artichoke salad with almonds and herbs

serves 2 as a meal with a bit of brown rice or quinoa, or 4 as a starter


for the salad
1 fennel bulb, sliced
1 can of artichoke hearts in brine, each one quartered (240 g drained weight)
40 g salted almonds
150 g sugar snap peas and baby corn, sliced. Substitute these for other vegetables if you like, fresh peas would be lovely, or even cooked beetroot.
2 tbsp fresh dill, chopped
4 tbsp micro herbs or other soft herbs. Parsley would be nice, and a bit of basil.
for the dressing
3 tbsp sherry vinegar. Or use apple cider or white wine vinegar
1 tbsp cold pressed rapeseed oil
1 tbsp liquid from steaming the fennel
salt


Steam the fennel until just tender. I did mine with a little bit of water in a vented container in the microwave. It took two bursts of 1 minute 30 seconds. Remember to save the steaming liquid for the dressing.
Cool the fennel and liquid and then make the dressing. Whisk the vinegar, oil and fennel liquid together with the salt until combined.
To assemble the salad simply toss all of the ingredients together gently with the dressing. Serve with brown rice or quinoa.


By E.

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