Fennel, Artichoke and Broad Bean Salad

  • Prep Time: 15 minutes
  • Servings: 4
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Marátho ,angínares kai koukía saláta.

In Greece there are many combinations for salad without a lettuce leaf in sight like this Fennel, Artichoke and broad bean salad. The addition of different herbs makes them sing but here I have taken a liberty by adding fennel to the salad which is not strictly traditional – but the three main ingredients are all in season in Australia in spring.

Ingredients

  • 4 baby fennel bulbs
  • 8 bottled artichoke hearts, halved
  • 500g fresh broad beans, shelled and peeled or 250g frozen, cooked, peeled
  • 2 tablespoons (40 ml) extra virgin olive oil
  • ¼ cup fresh dill sprigs, roughly chopped
  • Freshly ground pepper and lemon juice to taste
  • 80g piece kasseri or kefalotyri cheese (or pecorino), shaved

Instructions

  1. Remove the base and cut the stalks form the fennel bulbs, halve the bulbs and remove core.
  2. Using a sharp knife, vegetable peeler or mandolin shave the fennel into thin slices.
  3. Place fennel on serving platter, add artichoke hearts and peeled broad beans.
  4. Drizzle with olive oil, sprinkle with dill, and add pepper and lemon to taste.
  5. Top with shaved cheese.

Notes

Lyndey’s Note: Cook fresh broad beans in boiling water until just tender (don’t salt the water), drain, allow to cool and slip the skin away. I don’t know that peeling broad beans is a very ‘Greek’ as little is wasted and it makes for a heartier dish. However, I double peeling as the bean inside is sweet and delicate, a perfect match to the shaved fennel and artichoke. However early in the season when the beans are small they don’t need peeling anyway.

Recipe from Lyndey & Blair’s Taste of Greece

Related Recipes:
Broad beans with Coriander and Cumin or Green Foul
Poke Bowl

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