INGREDIENTS

INSTRUCTIONS

  DIRECTIONS:
1) Pare the artichokes down to their hearts and scoop out the chokes with a
spoon, dropping them into water acidulated with the juice of 1 of the
lemons.
2) Cut off the feathery tops of the fennel at the base of their stalks and
remove the outer layer of the bulbs. Slice the bulbs very thin with a
mandolin or a very sharp knife. Remove the artichoke hearts from the water
and slice them very thin the same way.
3) Assemble the salad in layers on a large platter or on individual salad
plates. First make a layer of the fennel slices. Squeeze lemon juice evenly
over the fennel and drizzle with salt and pepper. Then make a layer of the
artichoke hearts, also slice very thin. Squeeze more lemon juice over them,
drizzle evenly with another third of the oils, and season with salt and
pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable
peeler and arrange them on top of the artichoke slices. Scatter the parsley
leaves over the cheese, season with salt and pepper, squeeze more lemon
juice over, and drizzle evenly with the rest of the oils. Serve
immediately.
SOURCE: Alice Waters' Chez Panisse Vegetables (San Fran)
The method of preparing this salad -- paper-thin shavings of vegetables,
usually raw, tossed together and lightly dressed just before serving -- has
become a regular theme on the restaurant's menus. The variations are
extensive (peppers, celery, and radishes are often added) and always fresh
and satisfying.
Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in
this salad. Another autumnal variation on this salad theme is to dress the
shavings of fennel with lemon and olive oil and top with shavings of fuyu
persimmon accented with a few drops of balsamic vinegar.
Recipe by: Alice Waters, Chez Panisse Vegetables
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”