Description
This winter salad has a light and bright taste. Undoubtedly useful and simple to prepare. The combination of crunchy fennel, juicy grapefruit and the "heart" of the artichoke creates a unique fresh feeling.
Ingredients
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Fennel
1 piece
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Artichoke
1 piece
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Grapefruit
1 piece
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Lemon
1 piece
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Olive oil
1 tsp
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Salt
-
Black pepper
Cooking
Prepare the necessary products. Squeeze the juice of a lemon.
Clean the artichoke. For this recipe we need only the Central part without a fibrous petals. The cuts are very quickly oxidized, therefore, immediately immerse it in lemon juice.
Remove the Central part of the inflorescence.
Slice the artichoke as thin as possible and dip it in lemon juice to marinate.
Peel the grapefruit from the skin and films. (Save the juice released during cleaning for refilling)
Shred the fennel. Leave a few green sprigs for decoration.
Mix half rings of fennel, slices of grapefruit pulp, add the artichokes, previously straining off the lemon juice (save the juice). Juice of grapefruit, lemon and olive oil prepare the filling, add salt, pepper and add to the salad. Garnish with greens and serve.
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