For company
Fennel and artichoke salad
The no-cook bright one on a long summer table: jarred marinated artichokes, baby fennel sliced thin on the diagonal, baby spinach with rocket and watercress, and parmesan shaved over the top. The lemon-and-wholegrain-mustard dressing goes to the table in a jug, so nobody’s leaves go sad before everyone has helped themselves.
Slice the fennel on the diagonal as thin as you can get it — that is where the sweet anise note lives. And shave the parmesan last, right at the end, so the curls stay pale and dry instead of going oily off the artichoke marinade.
Method
- 01
For the dressing, mix the lemon zest and juice, olive oil and wholegrain mustard together in a jug. Season to taste and set aside until needed.
- 02
Drain the marinated artichokes, keeping a spoonful of their herb oil if you would like a little more dressing.
- 03
Arrange the artichokes, sliced fennel, baby spinach, rocket and watercress and shaved parmesan on a large platter.
- 04
Toss it all lightly, then serve with the dressing alongside so everyone can pour their own.
In the glass
A crisp, cold white
I would pour something sharply citrusy — a Sauvignon Blanc stands up to the lemon and wholegrain mustard without bullying the fennel — or a glass of Cap Classique if the bubbles are already open on the table. Whatever it is, keep it properly cold.
Keep cooking
