Artichoke, Fennel , Arugula salad


1 small shallot diced

3 Tbls sherry vinegar

3 Tbls extra virgin olive oil

2  Tbls canola oil

Sea salt / Fresh black pepper

1 cup Fennel sliced 1/8 inch

8 cups Arugula

4 Artichoke hearts preserved in oil, halved

3 oz Parmesan shaved

1/2 Lemon juiced


  1. Make vinaigrette; Cover shallots with vinegar and let sit 10 mins. Whisk with the olive and Canola oils and add salt /pepper
  2. Quarter artichoke. Sprinkle salt and lemon juice over fennel and let sit 10 min.
  3. Toss gently with half vinaigrette and then with other half.

I added grilled shrimp to this for a fuller meal!

I have also seen similar salads with adding asparagus and/or black olives, or fava beans

Salad from Eric Ripert