Shaved Fennel, Artichoke Salad with Garoxa Cheese and Extra Virgin Olive Oil
This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu. Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
Prepare an ice bath with a colander or strainer in it.
Using a mandolin, very thinly shave the fennel and place into the ice bath to crisp for 10 minutes.
Very thinly cut the portobello mushroom using a knife or the mandolin and place into a bowl with the frisee.
Clean the artichokes of all the leaves and choke, leaving the heart. Using the mandolin, shave the artichoke heart very thinly and place into a bowl and pour lemon juice over it.
Drain the fennel and dry well. Add to the bowl with the frisse, mushrooms, artichokes, parsley, cheese, olive oil, honey, salt, and pepper and toss the ingredients well.
Plate with a grilled lemon half.
Ingredients
2 ea. Fennel bulb, trimmed
2 ea. Portobello mushrooms, gills removed
1 at. Frisee lettuce, cleaned
2 ea. Globe artichoke, large
1 ea. Lemon juice
1 cup Parsley leaves
1½ cup Garoxa cheese, shaved
¾ cup Extra virgin olive oil
½ cup Honey
1 tsp. Salt
1 tsp. Black pepper
4 ea. Lemons, halved, grilled
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
