Grecian goodness – dig in to this fennel, artichoke and broad bean salad
In Greece, there are many salads without a lettuce leaf in sight. The addition of different herbs makes them sing but here, fennel’s been added, which is not strictly traditional.
• 4 baby fennel bulbs
• 8 bottled artichoke hearts, cut into halves
• 500g fresh broad beans, shelled and peeled or 250g frozen broad beans, cooked and peeled, (see Lyndey’s note)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup dill
• lemon juice, to taste
• 80g kasseri, kefalotyri cheese or pecorino, shaved
1 Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices.
2 Place the fennel on a serving platter, add the artichoke hearts and peeled broad beans.
3 Drizzle with the oil, sprinkle with dill, and add freshly ground black pepper and lemon juice to taste. Top with the shaved cheese.
Recipe courtesy of Lyndey Milan, extracted from Lyndey and Blair’s Taste of Greece. Photography by Chris Chen.