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.